味精的主要成分是L-谷氨酸一钠，由于它符合呈鲜味氨基酸骨架的通式而显示鲜味。因此，在烧菜时添加味精能增加食物的鲜味。但不是味精添加越多越鲜，而是应该有一个最适当的添加值。我们的感官舌头能感受出鲜味的最低值称作感受阈值，武汉工业学院张开诚副教授研究表明，谷氨 The main component of MSG is L-monosodium glutamate, which shows umami because it conforms to the general formula of a umami amino acid backbone. Therefore, adding MSG during cooking can increase the flavor of food. But not the more MSG to add more fresh, but there should be a most appropriate added value. Our sensory tongue can feel the lowest value of umami called the threshold of perception, Wuhan Institute of Technology Associate Professor Zhang Kai Cheng studies have shown that ammonia