食品科学2017，Vol.38Issue(17)：306-311,6.DOI:10.7506/spkx1002-6630-201717049
香气对饱腹感和味觉影响的研究进展
Recent Progress in the Effect of Aroma on Satiety and Taste
邹婷婷 1何天鹏 1宋焕禄 1王嬿嬿 2徐海蒂 2田聪 2郑舒肖2
作者信息
- 1. 北京工商大学,北京食品营养与人类健康高精尖创新中心,分子感官科学实验室,北京 100048
- 2. 飞利浦(中国)投资有限公司,上海 200233
- 折叠
摘要
Abstract
Flavor is the sensory impression synthesized by the taste perceived in the mouth, the smell perceived in the nose and trigeminal sense, mainly including the aroma and taste of food. Most of flavor substances are nonnutritive substances that do not take part in the metabolism of the human body. Flavor is one of the major factors affecting food quality, and plays an important role in consumers' choice of foods. The article summarizes the recent progress made in studying the effect of aroma on satiety and taste. Moreover, problems existing in the application of aroma technology are discussed and the prospects for the application of recent studies in the development of foods including new health foods are presented.关键词
香气/风味/感官特异性饱腹感/饱腹感/香气-滋味的相互作用Key words
aroma/flavor/sensory-specific satiety (SSS)/satiety/aroma-taste interaction分类
轻工纺织引用本文复制引用
邹婷婷,何天鹏,宋焕禄,王嬿嬿,徐海蒂,田聪,郑舒肖..香气对饱腹感和味觉影响的研究进展[J].食品科学,2017,38(17):306-311,6.
