口腔加工对于食品风味感知及其释放影响的研究进展

Advances in Research on the Effects of Oral Processing on Food Flavor Perception and Release

传统食品风味研究以材料学的方法与技术为基础,定量、定性地描述及分析食品风味物质多少以及变化,其忽略了口腔加工过程中食物风味释放及感知中"人"的因素。而食品口腔加工学的产生打破传统研究壁垒,以食品与人体相互作用为基础进行研究,探索食品在口腔加工过程中的结构及物理化学性质变化,揭示口腔的生理响应机制和感官心理结果。该文以食品口腔加工为切入点,详细介绍口腔加工对食品风味感知及释放影响的研究进展。

Traditional food fla vor research describes and analyzes food flavor substances quantitatively and qualitatively by means of materials and techniques,ignoring the factors of "human"in food flavor release and perception. The production of food oral processing breaks the traditional barrier,studies the changes of food structure and interaction between food and human body,and reveals the physiological response mechanism and sensory psychological results of oral cavity based on the interaction between food and human body. Taking food oral processing as the entry point,the research progress of the effect of oral processing on food flavor perception and release was systematically introduced.