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相关概念视频

Taste Buds and Receptors01:20

Taste Buds and Receptors

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Gustation01:43

Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Tactile and Chemical Senses01:27

Tactile and Chemical Senses

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Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
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The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Factors Affecting Perception01:25

Factors Affecting Perception

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Perception is influenced by perceptual set, context, motivation, and emotion. Perceptual set, or perceptual expectancy, refers to the tendency to perceive things in a particular way, influenced by previous experiences and expectations. This phenomenon affects the interpretation of stimuli, creating a set of mental tendencies and assumptions that impact sensory perceptions of sound, taste, touch, and sight.
An illustrative example of a perceptual set is the scenario where an airline pilot told...
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Fruit Volatile Analysis Using an Electronic Nose
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香味释放和消费者在酒消费期间的感知

Yuqing Chen1, Ruoqing Zhao1, Guoxin Jiang2

  • 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

Foods (Basel, Switzerland)
|April 15, 2025
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概括

中国消费者更喜欢含有水果和热带水果的甜味果. 与甜味和水果味相关的芳香化合物在正鼻和鼻后感知中是一致的,指导着酒的发展.

关键词:
果酒是一种果.释放香气释放气味,释放气味.消费者的偏好 消费者的偏好鼻后嗅觉是一种嗅觉.感官分析是一种感官分析.

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科学领域:

  • 食品科学 食品科学 食品科学
  • 感官分析 感官分析
  • 分析化学 分析化学

背景情况:

  • 消费者对果的接受程度受到味道的影响.
  • 了解感官属性,挥发性化合物和消费者偏好之间的联系对于酒生产至关重要.
  • 关于中国消费者对果风味概况的偏好,目前的研究有限.

研究的目的:

  • 在中国消费者中确定商业果酒的首选感官属性.
  • 用气色谱-质谱法 (GC-MS) 和气色谱-离子运动谱法 (GC-IMS) 来描述香味释放,用于正鼻和鼻后感知.
  • 用部分最小平方 (PLS) 分析将传感数据与挥发性化合物相关联.

主要方法:

  • 商业果酒的感官分析.
  • 气色谱-质谱 (GC-MS) 用于挥发性化合物的识别.
  • 气相色谱-离子运动谱 (GC-IMS) 用于芳香的特征.
  • 部分最小平方 (PLS) 回归用于感觉数据-挥发性化合物相关性.

主要成果:

  • 中国消费者表示,他们更喜欢"甜",其中包括"热带水果"",水果"和"甜".
  • 虽然GC-MS检测到63种挥发性化合物,GC-IMS检测到更少的化合物,但提供了补充的气味数据.
  • PLS模型揭示了与首选的感官属性相关的关键挥发性化合物,在"甜"和"水果"音符的正鼻和鼻后模型之间有显著的一致性.

结论:

  • "甜","果实",和"热带水果"等感官属性是中国消费者对果的偏好的主要驱动因素.
  • 特定的挥发性化合物对这些偏好的感觉特征有显著的贡献,在正鼻和鼻后香味感知中都观察到一致的相关性.
  • 这项研究为开发适合中国消费者口味的果酒提供了宝贵的见解,通过将化学成分与感官体验联系起来.