CAJ | 학술논문

鲜味是中国人（实际上包括整个东北亚）追求美食的重要风味指标，与中国医药完全没有关系。西学东渐以来，近代科学对鲜味的认识处于尴尬境界，东亚食品学者以鲜味为基本味，发现和发明了数种鲜味物质并发展成食品添加剂的重要门类，但是对鲜味物质分子的结构特征至今没有形成系统的认识，更缺乏必要的实验依据。解决问题的关键还有赖于生物化学家、生理学家和食品学家的科学实践。
선미시중국인（실제상포괄정개동북아）추구미식적중요풍미지표，여중국의약완전몰유관계。서학동점이래，근대과학대선미적인식처우감개경계，동아식품학자이선미위기본미，발현화발명료수충선미물질병발전성식품첨가제적중요문류，단시대선미물질분자적결구특정지금몰유형성계통적인식，경결핍필요적실험의거。해결문제적관건환유뢰우생물화학가、생이학가화식품학가적과학실천。
Umami is an important index for Chinese people （actually including whole North Asia） to judge the flavor of food and it has nothing to with Chinese medicine. With the introduction of western knowledge, mod- em science runs into dilemma in the recognition of umami. Taking umami as a basic flavor, food scientists in East Asia discovered and invented flavor substances of various kinds and developed them into major food additives. But there has been no systematic recognition of molecular structure of flavor substance and necessary exeriment proof available so far. Solutions mainly rely on the biologists, physiologists and food scientists for new explorations in their scientific practice.