本研究为探究谷胱甘肽(GSH)与苦味之间的增味关系，对混合溶液进行了感官评定，并且在单因素实验的基础上运用Box-Behnken中心组合实验设计以及响应面分析法以混合溶液稀释值（TD)、溶液pH值和溶解温度为响应因素对实验数据进行了处理，单因素实验确定的最优参数为：温度40 ℃，pH值为7，稀释值为15。此时谷胱甘肽的浓度是16.67 mg/L，L-亮氨酸（L-Leu）的浓度是3.00 g/L，其与谷胱甘肽的浓度比为180:1。通过响应面优化试验得出的最佳增味条件为：温度为38 ℃，pH=7，稀释值是16.9，此时的CGSH≈14.80 mg/L，CL-Leu=3.00 g/L，CL-Leu：CGSH=202.8:1。本实验的进行为kokumi感的增味协同效用的研究提供了参考，具有一定的借鉴意义，并且该成果为咖啡和茶等苦味饮料所独有风味在口感上的进一步升级提供了可能。

In order to explore the relationship between glutathione (GSH) and bitterness, sensory evaluation of their mixed solutions was carried out. Box-Behnken center composite experimental design and response surface analysis method (using solution dilution value (TD), solution pH and dissolution temperature as the response factors) were used on the basis of single factor experiments for experimental data processing. The optimal parameters determined by single factor experiments were: temperature 40 ℃, pH 7, dilution value 15 (under which the concentrations of glutathione and L-Leucine were 16.67 mg/L and 3.00 g/L, respectively, with the concentration ratio of L-Leucine (L-Leu) to glutathione as 180:1). The optimum flavor-enhancing conditions obtained by the response surface optimization tests were: temperature 38 ℃, pH 7, dilution value 16.9, where CGSH ≈14.80 mg/L, CL-Leu: CGSH =202.8:1. This research provides a reference for the study on the synergistic effect of kokumi sensation, which is of significance, especially the demonstrated feasibility of further improvement of the unique flavor of the bitter beverage such as coffee and tea.

河南省教育厅高等学校重点科研项目（19A550008）；河南科技学院博士启动基金（205010617007）；河南科技学院博士后启动资金；河南科技学院大学生创新训练计划项目（2018CX56）