食品风味物质的摄取机制及神经网络的应用

人类对食品中风味物质的感知是一个复杂的过程,它包括了嗅觉和味觉感知,以及人体对不同化学物质及刺激产生的化学反应。本文介绍了食品风味物质在食用过程中的舌摄取机制,及其与一种新的智能技术———神经网络联用代替人工评价食品质量的可能性及应用,和神经网络技术在食品工业中的应用前景。

Perception of the flavor of food is a complex process that involves the senses of smell and taste, and chemistries through its ability to interact with different types of chemical stimuli or responses of the other senses. In this article, we describe the major features of flavor perception, the interactions of the chemical senses, and the possibility of replacing humans with instrument for the objective measurement of flavor using a new technology--Artificial neural network(ANN).The application and the prospect of the neural network on food industry were also introduced in this paper.