食品中脂肪的感官机制研究进展

Research Progress on Sensory Mechanisms of Food Fat

近年来,随着现代社会人群对健康低脂食品以及感官享受需求的增长,探索既减少食品中多余脂肪含量,又增加脂肪的感官评价的方法,成为食品工业面临的重大课题。目前对食品中脂肪感官机制的研究日渐重要。本文概述了近年来学术界对食品中脂肪的滋味和质构感官机制的研究进展,归纳脂肪感官的测评方式,以期为研究人员和食品工业界提供一些思路。

With the increasing need for low-fat food along with a simultaneous high demand for fat sensory enjoyment,how to minimize the content of fat meanwhile maximize the sensory evaluation has become an important issue in the food industry.Therefore,the study on sensory mechanism of food fat is becoming increasingly important.This review summarized some sensory mechanisms of food fat and its sensory-related evaluation methodologies,aiming to provide some insights to the academia and food industries.