使用表面盐度计开发固体食品的盐度评估系统:表面盐分布和味蕾反应的影响
Koki Ryo1, Mio Kamei1, Fuyumi Horie1
1Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Food research international (Ottawa, Ont.)
|September 9, 2025
概括
新方法通过测量最大表面盐度来评估固体食品中的盐度感知. 这有助于低食品的发展,通过控制盐分发来增强所感知的度.
科学领域:
- 食品科学与技术 食品科学与技术
- 感官科学 感官科学
- 消费者健康 消费者健康
背景情况:
- 开发低食物需要保持度感知,尽管减少了含量.
- 准确评估固体食品中的度对于有效的产品开发至关重要.
- 现有的盐度评估方法可能无法完全捕捉口腔加工期间的人类感知.
研究的目的:
- 开发一种实用的系统,用于评估人体在口服加工过程中对固体食品的盐度的感知.
- 调查盐分布 (均与不均) 在感知盐度强度上的作用.
- 为食品工业提供一种工具,以提高低产品的度感知.
主要方法:
- 进行了感官评估,以比较在均和不均的盐分布之间感知到的度.
- 开发了一种新方法,涉及将食品的表面盐分布转移到加湿的过纸上.
- 使用带有多个盐传感器的表面盐度计,从过纸上的最大盐度估计盐度强度.
主要成果:
- 与均分布相比,不均的盐分分布显著提高了感知到的度强度,即使总盐含量相同.
- 感知到的度强度与舌头上最大的局部盐度相关,这可能是由于独立的真菌状乳头味觉传感器.
- 开发的系统可以在压力下对盐度进行定性评估,模仿食物对舌头的压缩.
结论:
- 感知到的度取决于最强的局部味觉受体反应,而不是总体平均盐度.
- 开发的表面盐分布分析方法为评估固体食品的度提供了一种实用和有效的方法.
- 这个系统支持开发有吸引力的低食品,通过战略性操纵盐的分布来增强所感知的度.
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