论文部分内容阅读
5、醇厚感对味觉的影响醇厚感是由于食物中的呈鲜美味的成分多,并含有肽类化合物及芳香类物质所形成,能够使味感相互均衡协调而留下良好的厚味。如果食物的汤汁中缺少水解动物蛋白(HAP)、水解植物蛋白(HVP)等成分是不可能有醇厚感的。与粘稠度不同,醇厚感是指味觉丰满、厚重的感觉,涉及味的本质,属于化学现象。而良好的粘稠度可以
5, the impact of mellowness on the taste Mellow feeling is due to the food was a delicious ingredients, and contains peptide compounds and aromatic substances formed, can make the taste balanced with each other and leave a good balance of taste. It is impossible to have a sense of mellowness if ingredients such as hydrolyzed vegetable protein (HVP) are lacking in hydrolyzed animal protein (HAP) in the soup. Different from the viscosity, mellow feeling refers to the sense of fullness, heavy feeling, involving the essence of taste, is a chemical phenomenon. And good consistency can be