中国食品学报2024，Vol.24Issue(2)：382-396,15.DOI:10.16429/j.1009-7848.2024.02.035
唾液组成与味觉感知的生理相关性研究进展
Advances in Physiological Correlation between Saliva Composition and Taste Perception
王敏 1于雪宁 1安琦 1杨会心 2袁玥 1盖圣美 1韩天龙 2刘登勇1
作者信息
- 1. 渤海大学食品科学与工程学院 辽宁锦州 121013
- 2. 渤海大学食品科学与工程学院 辽宁锦州 121013||辽宁喀左山猪科技小院 辽宁朝阳 122305
- 折叠
摘要
Abstract
The mechanism of food oral processing and taste perception is a hot topic in the field of food nutrition and health in recent years.It is mainly based on the interaction between food and oral cavity,and uses interdisciplinary methods to study the changes in the structure and physicochemical properties of food during oral processing,as well as the oral perception and a series of physiological reactions caused by it.Saliva is the first body fluid of mammals con-tacting with food when eating.It is a clear,slightly acidic,viscous oral secretion secreted by three pairs of large sali-vary glands(parotid gland,submandibular gland and sublingual gland)and hundreds of scattered small salivary glands.Saliva is composed of water,a variety of inorganic substances and organic active protein molecules,and has a variety of important physiological functions.This paper focused on the interaction between saliva secretion and basic taste including sour,sweet,bitter,salty,umami,and generalized taste including fatty,pungent,spicy,and discussed in detail the re-lationship between saliva secretion and these taste perception,and summarized the effects of saliva in various taste per-ception.It will provide a theoretical basis for further study on the physiological correlation between saliva composition and taste perception.关键词
唾液/淀粉酶/味觉感知/脂肪味/口腔加工Key words
saliva/amylase/taste perception/fat taste/oral processing引用本文复制引用
王敏,于雪宁,安琦,杨会心,袁玥,盖圣美,韩天龙,刘登勇..唾液组成与味觉感知的生理相关性研究进展[J].中国食品学报,2024,24(2):382-396,15.
