后 COVID 时代的感官研究--化挑战为机遇

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-06-01 DOI:10.1016/j.cofs.2024.101178

Mei Peng

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引用次数: 0

摘要

2019 年冠状病毒病（COVID-19）对公众和科研界的日常生活产生了持久的影响。在全球范围内，该流行病的影响甚至扩展到了感官和消费科学领域。在这个充满挑战的时代，感官方法出现了重大创新，使我们对化学感官的理解取得了根本性的进步。过去四年来，在远程感官测试方法、全球感官研究和感官营养学方面取得了特别显著的进展。本文旨在综述并重点介绍 COVID-19 大流行在感官科学方面取得的主要进展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Sensory research in the post-COVID era — turning challenges into opportunities

Coronavirus disease 2019 (COVID-19) has driven lasting effects on the daily lives of both the general public and the scientific research community. Globally, the pandemic’s influence has extended even into the realms of sensory and consumer science. Amidst this challenging time, significant innovations have emerged in sensory methodologies, leading to fundamental advances in our understanding of the chemical senses. Over the past four years, particularly notable progress has been made in remote sensory testing methodologies, global sensory research, and sensory nutrition. This article aims to synthesise and highlight key developments in sensory science stemming from the COVID-19 pandemic.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.