食品科学技术学报2026，Vol.44Issue(3)：19-31,43,14.DOI:10.12301/spxb202600095
前沿脑科学技术在食品风味感知与情绪评价中的应用与展望
Application and Prospects of Advanced Neuroscience Technologies in Food Flavor Perception and Emotional Evaluation
摘要
Abstract
Flavor perception and emotional responses during food intake are key determinants of sensory evaluation and consumer preference.With the growing understanding of the chemosensory effects of flavor and its emotional regulatory functions,the value of flavor research in food development and consumer behavior has become increasingly prominent.The flavor recognition and multimodal integration mechanisms of taste,olfaction,and oral physical sensation-from peripheral receptors to central processing-were systematically delineated.The key brain regions and neural circuits underlying central flavor perception and emotional regulation were elucidated.In view of the limitations of traditional sensory evaluation methods regarding subjectivity,individual differences,and emotional quantification,the advantages and potential application of cutting-edge neuroscience research technologies in food flavor and emotion studies were highlighted.In particular,neurobiological techniques based on animal models enabled high-precision objective characterization of neuronal activity and neurochemical dynamics,providing novel technical pathways for establishing a quantitative evaluation framework linking"flavor-brain response-emotional experience."Neuroscience technologies were expected to drive the paradigm shift of food flavor research from empirical assessment to mechanism-oriented investigation,offering theoretical foundations for deciphering multimodal flavor interactions and their emotional effects.Simultaneously,these advances lay critical groundwork for precision flavor design and emotion-targeted food innovation,having significant application prospects for the creation of future foods that integrated both health benefits and sensory pleasure.关键词
风味感知/味觉与嗅觉/口腔物理感觉/风味受体/风味与情绪/脑功能成像Key words
flavor perception/taste and olfaction/oral physical sensation/flavor receptors/flavor and emotion/neural imaging分类
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傅欧,赵廖日红,陈淑雅,夏熠珣,丁浩晗..前沿脑科学技术在食品风味感知与情绪评价中的应用与展望[J].食品科学技术学报,2026,44(3):19-31,43,14.基金项目
国家自然科学基金资助项目(32400838、32571190) （32400838、32571190）
江苏省基础研究计划(BK20231046).National Natural Science Foundation of China(32400838,32571190) （BK20231046）
Basic Research Program of Jiangsu(BK20231046). （BK20231046）
