后鼻腔香气感知影响因素及其分析方法研究进展  

Recent Advances in Influential Factors and Analytical Methods of Retronasal Aroma Perception

作　　者：蒲丹丹[1] 陕怡萌 史伊格 张莉莉[1] 周雪巍 张玉玉[1] PU Dandan;SHAN Yimeng;SHI Yige;ZHANG Lili;ZHOU Xuewei;ZHANG Yuyu(Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学北京市食品风味化学重点实验室,北京100048

出　　处：《食品科学》2022年第19期17-27,共11页Food Science

基　　金：国家自然科学基金青年科学基金项目(32102118);国家自然科学基金优秀青年科学基金项目(32122069);中国博士后科学基金项目(2021M690265);北京市卓越青年科学家计划项目(BJJWZYJH01201910011025)。

摘　　要：后鼻腔香气感知是食品口腔加工过程中的一种重要感官体验,对消费者的食品感官享受、接受度以及行为学特征有重要影响。本文综述了遗传变异和饮食文化差异对香气认知和感知能力的影响;食品的基本性质和口腔加工生理参数对后鼻腔香气感知的影响;鼻气流和鼻腔生理结构对香气从口腔传递至后鼻腔的重要作用,并总结了后鼻腔香气检测和动态香气感官评价方法。后鼻腔香气感知与味觉、口腔触觉等多种感官存在跨模交互作用,明确后鼻腔香气感知机制对实现食品配方设计和口腔加工过程中风味感知的靶向调控有重要意义。Retronasal aroma perception, an important sensory experience during food oral processing, has a significant impact on the consumers’ sensory enjoyment, acceptability and behavioral characteristics. This work reviews the effects of genetic variations and dietary cultural differences on aroma recognition and perception, the effects of fundamental food properties and physiological parameters of oral processing on retronasal aroma perception during food oral processing, and the important roles of nasal airflow and nasal physiology in aroma diffusion from the oral to retronasal cavity, and it also summarizes the analytical methods for retronasal aroma detection and dynamic sensory evaluation of aroma perception.There are cross-modal interactions between retronasal aroma perception and multiple senses including taste and oral texture perceptions. Therefore, clarifying the mechanisms of retronasal aroma perception has great significance for food formulation design and targeted modulation of flavor perception during food oral processing.

关 键 词：后鼻腔香气感知 食品口腔加工 鼻气流 在线分析方法 动态感官评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]