Progress on Research and Development of Umami Substances and Umami-based Seasonings

Abstract

As a safe and convenient type of products, umami-based seasoning has become an important technical support for high-quality and rapid development of catering and food industry. This article focus on umami substances and umami-based seasonings, introduces the umami substances including free amino acids, flavoring nucleotides, umami peptides and its ingredients, and expanding the interaction of taste compounds. The preparation of umami-based seasonings included physical, chemical, biological and combination methods. Besides, application of umami-based seasonings in food acceptance and nutritional value enhancement, recipe solution and prefabricated dishes formulation are summarized. Finally, the research areas of umami-based seasonings are also prospected, so as to provide reference for the research and development of safe, delicious, and healthy umami-based seasonings, to improve its value in food industry as well.

Keywords

• umami-based seasonings
• umami substances
• preparation methods
• acceptance
• nutritional value
• recipe solutions
• prefabricated dishes