酵母抽提物中呈味物质的鉴定及其在鲜味料复配中的应用

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中图分类号：TS264.2 文献标志码：A 文章编号：1000-9973（2026）01-0001-09

DOI：10.3969/j.issn.1000-9973.2026.01.001

Identification of Taste Substances in Yeast Extract and Their Application in the Blending of Umami Seasoning

WANG Si-ying1，²，LI Jian1，²，XIONG Zheng²，PANG Qiu-fang ， WANG Heng-zhi³，MA Shi-yu³， ZHANG Wen-tao1，2 * （1.Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Foods in China Light Industry，School of Food and Health，Beijing Technology and Business University， Beijing 1Oo048，China；2.Beijing Engineering and Technology Research Center of Food Additives，School of Food and Health，Beijing Technology and Business University，Beijing 1ooo48，China；3.Ningxia Eppen Biotechnology Co.，Ltd.，Yinchuan 750l0o，China）

Abstract： In order to develop a new type of umami seasoning，the content of free amino acids，organic acids and 5-nucleotides in four types of yeast extracts are determined，and their taste activity values （TAV） are calculated to identify the yeast extract with the best umami-enhancing effect. The effect of the addition amount of disodium 5'-ribonucleotide，disodium succinate，corn sauce powder and yeast extract on the sensory score of umami seasoning are studied respectively. The response surface method is used to optimize the formula of umami seasoning and determine the optimal formula parameters.The detection results of taste substances indicate that yeast extract P2O04 has the largest umami contribution.The results of single factor experiment show that when the addition amount of disodium 5-ribonucleotide is 8% ，the addition amount of disodium succinate is 4.5% ，the addition amount of corn sauce powder is 8% ，and the addition amount of yeast extract is 7.5% ，the intensity of umami reaches the maximum. After response surface optimization，the optimal formula parameters are determined to be 9.71% disodium 5'-ribonucleotide， 4.50% disodium succinate， 7.67% corn sauce powder and 6.00% yeast extract. The actual sensory score of the optimized umami seasoning is close to the predicted value. The optimization results by response surface method are highly reliable，and the fitting degree of the data is good.

Key words： yeast extract; taste activity value;umami enhancement; response surface method; umami seasoning

鲜味作为五种基本味觉之一，对于提升食品整体风味至关重要。（剩余11889字）