烟草科技2025，Vol.58Issue(6)：102-112,11.DOI:10.16135/j.issn1002-0861.2025.0088
客观化风味评价技术研究进展
Research progress on objective flavor evaluation technology
摘要
Abstract
To promote scientific and objective development of flavor evaluation technologies,the application of recessive physiological sensing technologies in the field of flavor research was systematically reviewed,focusing on four commonly used detection techniques:facial expression recognition,electroencephalogram(EEG),functional magnetic resonance imaging(fMRI),and functional near-infrared spectroscopy(fNIRS).Their applications in flavor perception,consumer preference and decision-making research were summarized.Furthermore,the characteristics and limitations of each technology were discussed and the development prospects of objective flavor evaluation technologies were proposed to provide a scientific basis for flavor research and applications in the food industry.关键词
风味评价/客观化/面部表情识别/脑电图/功能性磁共振成像/功能性近红外光谱Key words
Flavor evaluation/Objectification/Facial expression recognition/Electroencephalogram/Functional magnetic resonance imaging/Functional near-infrared spectroscopy分类
轻工纺织引用本文复制引用
孙靖平,范武,张启东,柴国璧,毛健,史清照,谢剑平..客观化风味评价技术研究进展[J].烟草科技,2025,58(6):102-112,11.基金项目
中国工程科技发展战略河南研究院战略咨询项目"风味产业创新发展战略研究"(2022-DFZD-42) （2022-DFZD-42）
中国烟草总公司重大科技项目"风味基础数据关键技术研究与应用"[110202101081(SJ-05)] （SJ-05）
中国烟草总公司科技重点研发项目"基于脑区效应多维分析的烟草重要风味成分对烟碱感官协同作用研究"(110202102001). （110202102001）
