混合谷物食品口服加工中的风味感知:风味释放和AI
Feng Liang1, Xiao Liu2, Sixuan Li1
1Beijing Technology and Business University (BTBU), School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China.
这项研究探讨了吃饭时混合谷物味道的感知,揭示了多种感官如何相互作用来塑造味道. 使用风味学和人工智能 (AI) 的新框架旨在提高混合谷物食品的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 计算化学计算化学
背景情况:
- 基于谷物的产品由于质地和味道问题而未得到充分利用.
- 味觉感知是复杂的,涉及多种感官及其相互作用.
研究的目的:
- 在口服加工过程中调查混合谷物的风味感知和释放机制.
- 开发一个概念框架,用风味学和人工智能来预测混合谷物风味.
主要方法:
- 在口服加工过程中分析风味形成和释放.
- 风味学和人工智能 (AI) 技术的整合.
- 交叉模式感官相互作用分析.
主要成果:
- 混合谷物风味形成和释放机制的阐明.
- 开发一种风味预测框架,将化学和感官数据结合起来.
- 展示AI在风味工程中的潜力.
结论:
- 了解多感官相互作用是改善混合谷物可口性的关键.
- 风味学和人工智能为设计更好的混合谷物食品提供了强大的方法.
- 这一框架可以促进谷物制品的风味工程研究.
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