细胞生物传感器在食品风味评价中的研究进展

Progress in Cell-Based Biosensors for Food Flavor Evaluation

食品风味是优质食品的重要属性,味觉和嗅觉感知很大程度决定了消费者对食品的接受度。传统的食品风味评价方法包括人工感官、智能感官、仪器分析等。人工感官分析可靠性高,但味觉易疲劳且存在主观性;智能感知仪器结构复杂,其工作原理与实际味觉传递也存在一定差异,导致其应用存在一定局限性。基于细胞的传感器法是以活细胞作为敏感元件,与换能器以及信号处理装置结合,从而对食品风味进行检测、评价的一种新方法,具有灵敏度高、选择性好、响应快等特点,是生物传感器的研究热点之一。本文结合近年来研究成果简单阐述细胞传感器的概念与基本结构,重点讨论细胞传感器在味觉及嗅觉评价领域中的研究成果与应用,阐释其在实际应用中感受与传导的机制,总结已获取食品的风味感知信息,最后讨论细胞传感器在发展中存在的问题并提出未来可能的发展思路。

Food flavor is an important attribute of high-quality foods.The consumers’preference for foods is largely determined by taste and smell perception.The traditional food flavor evaluation methods include sensory evaluation,smart devices and instrumental analysis methods.Sensory evaluation is reliable but prone to taste fatigue and individual subjectivity.The structure of smart devices is complex,and there are some differences between the working principle and the actual taste transmission,resulting in limited applications.The cell-based biosensor is a new method to detect and evaluate food flavor that integrates living cells as sensitive elements,transducers and signal processing devices.They show the advantages of high sensitivity,good selectivity and fast response and have become a hotspot in the field of biosensors.Based on a review of recent research achievements,this paper briefly introduces the concept and basic structure of cell-based biosensors,and focuses on the results of research in the field of taste and smell evaluation and their application.The perception and transmission mechanisms in practical application are elucidated,and the flavor perception information for foods that has been obtained by researchers is summarized.Finally,the problems existing in the development of cell-based biosensors are discussed,and possible future trends are projected in food flavor evaluation.