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| 游离氨基酸改善作物风味品质综述 |
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李学贤1,2*,张雪1*,童灵1,张思文1,叶德练1,3,吴良泉1
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| (1.福建农林大学 资源与环境学院/国际镁营养研究所, 福州 350002;2.中国农业大学 资源与环境学院, 北京 100193;3.福建农林大学 农学院/作物遗传育种与综合利用教育部重点实验室, 福州 350002) |
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| 摘要: |
| 从游离氨基酸对于植物源食品风味品质的影响着手，将氨基酸对食物味道/气味的贡献、调控氨基酸含量的手段等研究成果进行梳理，重点概述了影响氨基酸味道的因素，包括氨基酸味觉阈值、味觉成分间的协同/抑制作用等研究结果；对游离氨基酸合成气体成分的代谢过程进行了扼要总结；分析了养分调控手段、激素喷施、田间管理措施对植物体内游离氨基酸含量的影响。主要进展如下:施肥、套袋、嫁接等采前措施均可通过调控鲜味、甜味、苦味氨基酸含量及游离氨基酸总量，对作物风味品质产生影响。以上措施所引起的游离氨基酸含量变化的相关生理和分子机制仍需进一步深入研究。 |
| 关键词: 游离氨基酸 味觉阈值 味觉协同/抑制 养分调控 喷施激素 田间管理 风味 |
| DOI：10.11841/j.issn.1007-4333.2022.04.07 |
| 投稿时间：2021-08-01 |
| 基金项目:十三五国家重点研发专项(2017YFD0200103) |
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| Summary of free amino acids to improve crop flavor quality |
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LI Xuexian1,2*,ZHANG Xue1*,TONG Ling1,ZHANG Siwen1,YE Delian1,3,WU Liangquan1
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| (1. College of Resources and Environmental Sciences/International Magnesium Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China;2. College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China;3. College of Agriculture/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, China) |
| Abstract: |
| This article starts from the influence of free amino acids on the flavor quality of plant-derived foods, and summarizes the contribution of amino acids to taste and odor and measures to regulate amino acid content. It focuses on the influencing factors of amino acid taste, including amino acid taste threshold and synergy/inhibition between taste components; summarizes the metabolic process that free amino acids decompose into volatile compounds; analyzes the effects of nutrient regulation methods, hormone sprays, and field management measures on the levels of free amino acids in plants. The main progress is as follows: Pre-harvest measures such as fertilization, bagging, and grafting can affect the flavor quality of crops by regulating the content of umami, sweet, bitter amino acids and total free amino acids. The relevant physiological and molecular mechanisms of the changes in free amino acid content caused by these above measures still need to be further studied. |
| Key words: free amino acid taste threshold taste synergy/inhibition nutrient regulation hormone spraying field management flavor |
