食品鲜味感知研究进展

The Research Progress on Food Umami Perception

食品感知是未来食品个性化需求和智能制造的重要基础。食品鲜味感知是以心理学、物理学、化学、生理学、神经科学和食品科学等多学科交叉的方法,揭示人类如何通过视觉、嗅觉、味觉、触觉和听觉等途径感觉、加工、认识和理解食品鲜味刺激,并产生动机与情绪的过程。本文探讨了食品感知的定义,概述了食品感知的重要性和影响因素,再以食品鲜味感知为切入点,介绍食品鲜味感知的物质和生理基础,阐述鲜味感知过程,并系统介绍鲜味评价方法。最后展望食品鲜味感知的未来发展趋势,以期为食品风味与感官科学研究和未来食品开发提供参考。

Food sensory perception is the important foundation for future food personalization needs and intelligent manufacturing.Food umami perception is based on multidisciplinary approaches such as psychology,physics,chemistry,physiology,neuroscience and food science,revealing how human sense,process,recognize and understand umami taste stimuli through visual,olfactory,gustatory,tactile and auditory means,and generate different motivations and emotions.This article discussed the definition of food perception,and outlined the importance and influencing factors of food perception.Then food umami perception was taken as an example,whose material and physiological basis,and evaluation methods were expounded.Finally,the future development trend of food umami perception was prospected,and hoping to provide references for food flavor and sensory science related research and future food development.