食品感官科学研究:挑战与可能  

Food Sensory Research: Challenges and Possibilities

作　　者：陈建设[1] 刘源 师锦刚 CHEN Jianshe;LIU Yuan;SHI Jingang(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;School of Agricultural and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;EPC Natural Products Co.,Ltd.,Beijing 101111,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]上海交通大学农业与生物学院,上海200240 [3]伊比西(北京)植物药物技术有限公司,北京101111

出　　处：《食品科学》2022年第19期1-7,共7页Food Science

基　　金：国家自然科学基金面上项目(31871885)。

摘　　要：食品感官科学作为食品科学属下的一门独立学科,已有半个多世纪的发展历史,取得了许多标志性成果,形成了比较系统的理论体系。传统的食品感官科学研究主要以材料科学的方法为研究手段,关注食品的结构和组成成分,而忽视了消费者个体的生理学和心理学行为对食品感官的重要影响。本文从食品感官的基本概念切入,从不同视角剖析食品感官科学的一些本质性问题,进而讨论当代食品感官研究的挑战和可能突破的领域方向,以期引发我国食品感官科学工作者的更多思考和争论,共同推动食品感官科学事业的发展。As an independent sub-discipline of food science, the development of food sensory science has gone through more than half century. The success of food sensory research can be seen through the many landmark achievements and the establishment of a series of sensory theories. However, the approaches used in traditional sensory research are largely based on those used in food material science, focusing on the structure and composition of foods, but disregarding the impacts of consumers’ physiological and psychological behavior. This paper begins by asking some very basic questions in food sensory science, which leads to the authors’ reflections on some fundamental principles of food sensory science. A long discussion is presented on the current challenges and possible new breakthroughs in food sensory research. The authors hope that this paper will inspire further thinking and even stir a wide range of debate on future directions and opportunities in food sensory science.

关 键 词：食品感官科学 食品风味 食品质构 食品口腔加工 感官感知 

分 类 号：B842.2[哲学宗教—基础心理学]