食品感官科学技术:发展的机遇和挑战  

Food Sensory Science and Technology:A Historical Opportunity and Challenge for Development

作　　者：赵镭[1] 刘文[1] 牛丽影[2] 汪厚银[1] 邓少平[3] 

机构地区：[1]中国标准化研究院食品与农业标准化研究所,北京100088 [2]浙江大学生物系统工程与食品科学学院,杭州310029 [3]浙江工商大学食品感官科学实验室,杭州310035

出　　处：《中国食品学报》2009年第6期138-143,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部"十一五"国家科技支撑计划资助项目(2006BAK04A05)

摘　　要：食品感官科学是系统研究人类感官与食物相互作用形式与规律的一门学科,其核心的表现形式是食品感官品质,其基本的科学方法是感官分析,具有典型的多学科交叉、综合的特点。我国正处于向小康社会迈进的转型期,食品产业逐步规模化、品牌化和市场化,这些都为食品感官科学技术的快速发展提供了契机。本文回顾感官科学技术的发展历程,预测未来的发展趋势,并针对我国的研究和应用现状及其存在问题,从感官分析规范化、精确化、特色化和智能化等方面分析食品感官科学技术发展的机遇与挑战。Food sensory science is a discipline for systematic study on the form and rule of the interaction between human sense and the food.The core of this discipline is related to the sensory quality of food,with sensory analysis as its basic scientific method.It is typical multi-disciplinary and cross-integrated.Presently,China is undergoing a transition period forward to a well-off society with the food industry to be more large-scaled,brand focused and market-oriented,providing a historic opportunity for the rapid development of food sensory science and technology.This paper first reviewed the development process of the sensory science and technology,and predicted the future trend of this subject.Additionally,in view of the current situation and existing problems existing in the research and application of food sensory science in China,this paper also analysed the opportunities and challenges of the development in sensory science and technology from several aspects such as standardization,precision,characterization and intelligentization.

关 键 词：食品 感官科学 感官分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]