洞察食品风味感知的增强：策略、机制和乳液应用

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250199

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引用次数: 0

摘要

现代食品工业的核心驱动力是满足消费者对美味和健康食品的需求。食品风味感知增强技术的应用有助于实现减盐减糖的目标，同时又不影响原有食品的感官质量，这已引起越来越多的研究关注。对 2002 年至 2022 年文献计量结果的分析表明，目前的风味感知增强策略（改变配料配方、添加盐/糖替代品、乳化输送系统）主要是基于甜味、咸味和鲜味进行的。乳化系统正成为国际食品风味感知增强研究的一个新的研究热点和发展趋势。利用界面工程技术对食品乳液进行结构化设计，可以有效控制或增强风味物质的释放。因此，本综述系统地总结了基于气味-味道跨模态相互作用（OTCMI）的食品风味感知增强技术的策略、乳化系统的应用和作用机理，为乳化系统在该领域的进一步结构设计和应用提供启示。

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Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications

The core drivers of the modern food industry are meeting consumer demand for tasty and healthy foods. The application of food flavor perception enhancement can help to achieve the goals of salt- and sugar-reduction, without compromising the sensory quality of the original food, and this has attracted increasing research attention. The analysis of bibliometric results from 2002 to 2022 reveals that present flavor perception enhancement strategies (changing ingredient formulations, adding salt/sugar substitutes, emulsion delivery systems) are mainly carry out based on sweetness, saltiness and umami. Emulsion systems is becoming a novel research foci and development trends of international food flavor perception-enhancement research. The structured design of food emulsions, by using interface engineering technology, can effectively control, or enhance the release of flavor substances. Thus, this review systematically summarizes strategies, the application of emulsion systems and the mechanisms of action of food flavor perception-enhancement technologies, based on odor-taste cross-modal interaction (OTCMI), to provide insights into the further structural design and application of emulsion systems in this field.

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.