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中文摘要：
素有“海鲜”之称的海产品，以其味道鲜美而备受人们的喜爱。迄今为止，人类所发现的氨基酸、核苷酸、有机酸三类鲜味物质在海产品中都广泛存在，这是海产品鲜味形成的共同物质基础。然而，不同的海产品又呈现出各具特色的特征滋味，这主要归因于各鲜味物质的不同比例以及多种呈味物质的存在。总结了主要海产鲜味物质的研究概况，综述了贝、鱼、虾、蟹等典型海产品特征滋味及其构成的研究进展。并在此基础上预测了今后海产鲜味物质的研究与开发趋势。
英文摘要：
Seafood is famous for its deliciousness. Characteristic tastes of seafood are composed of not only umami substances （such as certain amino acids , nucleotides and succinic acid）, but also some other taste--active components （such as some amino acids, inorganic ions and other com- pounds）. Content of umami substances of some marine products is listed in this paper, and the rela- tionship between structures and properties of umami substances are shown. The progresses in re- search of characteristic taste of seafood are also reviewed. Furthermore, the development trends of research on marine umami substances are predicted.
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