口腔软摩擦理论与测量技术及其在食品感官感知研究中的应用  

Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception

作　　者：汪琦 朱扬 陈建设[1] WANG Qi;ZHU Yang;CHEN Jianshe(Laboratory of Food Oral Processing,School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China)

机构地区：[1]浙江工商大学食品与生物工程学院,食品口腔加工实验室,浙江杭州310018

出　　处：《食品科学》2021年第9期222-232,共11页Food Science

基　　金：国家自然科学基金面上项目(31871885)。

摘　　要：食品口腔加工是一个复杂的动态过程,包括食物持续破碎、食团尺寸减小、唾液分泌和食团形成等一系列过程。它既是食品的口腔物理处理过程,又是食品的感官感知过程。在此过程中,食品颗粒之间以及食品颗粒与口腔表面之间普遍存在着相对移动。因此,如何准确描述与该过程控制相关的物理原理,已超出了传统的流变学范畴,而且许多感官特性(如光滑感、脂肪感、油腻感、后余味等)亦不可用简单的流变学测量来表征。近年来兴起的口腔软摩擦研究被认为是研究食品口腔加工与口腔感官的可行技术手段。本文阐述了摩擦学基本原理和口腔软摩擦的基本知识,主要包括口腔软摩擦的生物学基础和测量方法,同时介绍了软摩擦技术在食品研发与感官品质评定中应用的最新进展。Food oral processing is a highly complicated process involving mastication,size reduction,saliva secretion,and bolus formation.It is not only a process of food oral manipulation,but also a process of sensory perception.During oral processing,relative surface movements occur between food particles and between food particles and oral surfaces.Therefore,how to accurately describe the physical principle of food oral processing is beyond the scope of traditional rheology,and many sensory properties(smoothness,fattiness,oiliness and aftertaste)cannot be assessed simply by rheological measurements.In recent years,oral soft friction technology has emerged as a feasible approach for linking food oral processing to sensory perception.This article aims to describe the fundamental principle of tribology and the ABC of oral soft friction technology with focuses on the biological basis and measurement methods for oral soft friction theory.The latest advances in the application of oral soft friction technology in food design and sensory evaluation are highlighted.

关 键 词：口腔软摩擦 摩擦学 感官感知 食品质构 食品口腔加工 

分 类 号：TS201.7[轻工技术与工程—食品科学]