食品风味分析和感官评估技术和应用的进步:传统与新兴的
Boru Chen1, Xiangyang Lin1, Zhuotao Liang1
1Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China.
Food chemistry
|September 7, 2025
概括
了解食物的味道需要整合化学,感官和大脑数据. 新兴技术,包括神经成像和机器学习,为改善食品开发和消费者满意度提供了超越传统方法的更深入的见解.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学是一种感官科学.
- 神经科学是一个神经科学.
背景情况:
- 食物的味道是一种复杂的多感官体验,受化学成分,质地和个体感知的影响.
- 传统的食品风味分析方法 (感官评估,化学分析) 提供了有价值的数据,但在捕捉动态感知和主观性方面存在局限性.
- 需要新兴技术来克服传统方法的局限性,以充分了解食物的味道.
研究的目的:
- 审查食品风味分析的传统和新兴技术.
- 突出各种分析方法的应用,优势和局限性.
- 探索跨学科方法的潜力,以全面了解味道感知.
主要方法:
- 对传统 (感官,化学) 和新兴 (神经成像,机器学习) 食品风味分析技术的现有文献的审查.
- 对方法的比较分析,重点关注各自的优缺点.
- 综合发现,提出香味研究的未来方向.
主要成果:
- 传统方法提供了基础的见解,但与主观性和动态的味道感知斗争.
- 新兴的跨学科方法,整合神经成像和机器学习,提供对大脑处理和消费者行为的更深入的理解.
- 化学,感官,心理和神经学数据的组合对于全面了解味道至关重要.
结论:
- 食品风味分析的未来在于整合各种数据流,以实现全面,个性化和动态的方法.
- 跨学科的研究有望显著提升我们对味觉感知的理解.
- 这种综合方法将推动食品产品开发的创新,并提高消费者满意度.
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