摘要
风味是食品感知的主要内容,也是人类感官效应的重要组成部分,对人们的情感、认知以及行为取向等具有深远影响。现代科学技术的不断发展,促进了对风味所属的化学感官效应的科学化认知,风味科学在理论与应用层面的重要性也日益凸显。然而,由于风味效应感知与调控的复杂性以及相关研究涉及多领域、多学科的交叉融合,目前人们对于风味科学内涵的认识尚不十分清晰。从嗅觉、味觉和化学物理觉3个基本维度出发,通过系统梳理和总结近年来风味科学研究领域取得的成果与进展,融合化学、生物学、医药学、工程学等多学科的研究前沿与热点,阐述了风味科学研究内涵的5个方面:风味特征解码与重构、风味受体识别与功能、风味神经效应与感知、风味物质功效与健康、风味设计评价与调控,在此基础上进一步提出了风味科学研究面临的前沿与挑战。风味科学的发展不但对于基础科学研究具有重大的学术价值,而且对于提高风味相关产业的核心竞争力也有着重要的应用价值。研究旨在以此加强人们对风味科学的理解和重视,为风味科学的未来发展提供参考。
Flavor constitutes a fundamental element of food perception and represents a significant component of the human sensory experience,profoundly influencing on emotions,cognition,and behavioral orientation.The advancements of modern science and technology have promoted the scientific understanding of the chemo-sensory effects of flavor.Consequently,the importance of flavor science,both in theoretical and practical aspects is increasingly prominent.However,the intricate nature of flavor perception and regulation,coupled with the interdisciplinary scope of related research spanning multiple fields and disciplines,renders the understanding of flavor science remains somewhat ambiguous.In this review,starting from the three basic perception dimensions of olfaction,gustation,and chemesthesis,recent achievements and progress in the field of flavor science through were systematically summarized,and advancements and emerging topics across multiple disciplines,including chemistry,biology,pharmacology,engineering and so on were integrated.Five aspects of the connotation of flavor science research were comprehensive expounded,containing the decoding and reconstruction of flavor characteristic,recognition and function of flavor receptors,neural effects and perception of flavor,efficacy and health implications of flavor substances,as well as the evaluation,design and regulation of flavor.On this basis,the frontiers and challenges confronting research in flavor science were further outlined.The development of flavor science possessed substantial academic significance for fundamental scientific research and had crucial practical applications for enhancing the core competitiveness of flavor-related industries.This literature review aimed to heighten people s understanding and awareness of flavor science and serve as a theoretical reference for the future development of flavor science.
作者
谢剑平
毛健
张启东
郭露露
郝志林
刘畅
张辰
崔琨
王景蓉
刘兴余
柴国璧
范武
史清照
孙世豪
张文娟
XIE Jianping;MAO Jian;ZHANG Qidong;GUO Lulu;HAO Zhilin;LIU Chang;ZHANG Chen;CUI Kun;WANG Jingrong;LIU Xingyu;CHAI Guobi;FAN Wu;SHI Qingzhao;SUN Shihao;ZHANG Wenjuan(Beijing Life Science Academy,Beijing 102209,China)
出处
《食品科学技术学报》
北大核心
2025年第1期1-16,共16页
Journal of Food Science and Technology
基金
国家自然科学基金资助项目(32072344、32272455、32130083)
中国工程院战略研究与咨询项目(2022-X Y-29、2022-DFZ D-42)。
关键词
风味科学
嗅觉
味觉
化学物理觉
研究内涵
前沿挑战
flavor science
olfaction
gustation
chemesthesis
research connotation
frontiers and challenges
作者简介
第一作者:谢剑平,男,中国工程院院士,主要从事风味科学与轻工化学工程等方面的研究。
