肽的呈味功能越来越多的受到人们的关注,目前研究肽的呈味功能基本集中于种类和数量的发现。文中综述了呈味肽的基本味感及呈味原理规律并讨论了呈味肽风味调控的方法和应用。呈味肽味道涵盖所有的5种基本味道,其甜味、苦味和鲜味是研究的热点,且呈味肽可作为风味前体物在食品加工中可进行美拉德反应产生特殊滋味。苦味为人们不喜欢的味道,鲜味为人们乐于接受的味道,文中总结了呈味肽脱苦的方法和鲜味增强方法,为开发和生产风味肽提供参考。

Peptides flavor are paid much more attentions nowadays. Most of the recent research are focused on the type and amount of peptides. This article,We reviewed the basic tastes,their flavor formation mechanisms and the regulation of the flavor. Among 5 kinds of the tastes,sweet,bitter and umami are mainly discussed. In addition,flavor peptides can be flavor precursors to participate in Maillard reaction to produce special tastes. The bitter taste is unacceptable while umami is preferred. Further more,we listed the methods of removal bitterness and enhance of umami,which will provide a basis for further research and production of flavor peptides.