香气对饱腹感和味觉影响的研究进展  

Recent Progress in the Effect of Aroma on Satiety and Taste

作　　者：邹婷婷[1] 何天鹏[1] 宋焕禄[1] 王嬿嬿 徐海蒂 田聪 郑舒肖 ZOU Tingting;HE Tianpeng;SONG Huanlu;WANG Yanyan;XU Haidi;TIAN Cong;ZHENG Shuxiao(Laboratory of Molecular Sensory Science, Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University, Beijing 100048, China;Philips (China) Investment Co. Ltd., Shanghai 200233, China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心分子感官科学实验室,北京100048 [2]飞利浦(中国)投资有限公司,上海200233

出　　处：《食品科学》2017年第17期306-311,共6页Food Science

摘　　要：风味是口腔中产生的味觉、鼻腔中产生的嗅觉和三叉神经感觉的综合感官印象,主要包括食品的香气和滋味。风味物质大多为非营养性物质,不参与人体代谢。风味是构成食品质量的重要因素之一,在消费者选择食物中起着非常重要的作用。本文综述了香气对饱腹感和味觉影响的研究进展,介绍了香气技术应用中存在的问题并展望了相关研究在食品包括新型保健食品开发中的应用前景。Flavor is the sensory impression synthesized by the taste perceived in the mouth,the smell perceived in the nose and trigeminal sense,mainly including the aroma and taste of food.Most of flavor substances are nonnutritive substances that do not take part in the metabolism of the human body.Flavor is one of the major factors affecting food quality,and plays an important role in consumers’choice of foods.The article summarizes the recent progress made in studying the effect of aroma on satiety and taste.Moreover,problems existing in the application of aroma technology are discussed and the prospects for the application of recent studies in the development of foods including new health foods are presented.

关 键 词：香气 风味 感官特异性饱腹感 饱腹感 香气-滋味的相互作用 

分 类 号：TS201.1[轻工技术与工程—食品科学]