启动感官科学研究在空间条件-当前做法和未来的前景
Thejani Prabodha1, Lukas Danner2, Gail N Iles3
1Sensory and Consumer Science Research Group, School of Science, RMIT University, Bundoora West Campus, Bundoora, Victoria, Australia.
Comprehensive reviews in food science and food safety
|August 4, 2025
概括
太空飞行改变了宇航员的感官感知,减少了味道,增加了对强烈味道的渴望. 需要进一步的研究来理解这些变化并改善宇航员的福祉.
科学领域:
- 太空探索和食品科学研究
- 人类生理学和感官感知.
- 宇航员的福祉和营养
背景情况:
- 不断扩大的太空领域给食品研究人员带来了独特的挑战.
- 了解空间条件如何影响感官感知对于宇航员的营养和福祉至关重要.
- 关于太空飞行任务期间风味感知变化的数据有限.
研究的目的:
- 审查和整合现有的关于太空飞行期间风味感知数据.
- 评估空间类比和模拟用于感官研究的适用性.
- 确定当前研究中的差距,并提出未来的方法论途径.
主要方法:
- 结构化的文献搜索策略.
- 整合了16次太空飞行任务的数据.
- 评估了29个空间模拟和模拟.
主要成果:
- 观察到一致的感官变化:味觉敏感度下降,对辛/富含乌玛米的食物的偏好增加,以及强烈的味道.
- 空间类比和模拟显示了适用性,但需要标准化的指导方针.
- 研究的局限性包括小样本大小和不一致的方法.
结论:
- 太空飞行显著影响感官感知,影响食物偏好和摄入量.
- 在了解环境,生理和感官因素之间的复杂相互作用方面仍然存在差距.
- 未来的研究应该专注于生态有效的方法和验证的模拟设计,以加强证据生成.
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