分子感官科学技术在调味品上的应用研究进展

Research Progress on Application of Molecular Sensory Science and Technology in Condiments

分子感官科学是从分子水平上研究食品感官品质的多学科交叉综合技术,它是以检测分析手段为基础,结合感官评价技术进行定性定量分析,从而评价食品的感官质量。调味品的风味主要指气味和滋味,文章针对分子感官科学技术在调味品活性气味物质与活性滋味物质上的应用研究进行综述,阐述了分子感官科学技术在调味品风味研究中的应用情况及重要意义。

Molecular sensory science is a multidisciplinary comprehensive technology that studies the sensory quality of food at the molecular level.It is based on detection and analysis,combined with sensory evaluation technology for qualitative and quantitative analysis,so as to evaluate the sensory quality of food.The flavor of condiments mainly refers to odour and taste,in this paper,the application research of molecular sensory science and technology on active odour substances and active taste substances of condiments is reviewed,the application and significance of molecular sensory science and technology in flavor research of condiments are expounded.