水果及其制品滋味特征及调控方法研究进展  

Research Progress in Taste Characteristics of Fruits and Fruit Products and Methods for Their Regulation

作　　者：张雅欣 李旋 胡佳星 毕金峰[1] 刘霞[2] ZHANG Yaxin;LI Xuan;HU Jiaxing;BI Jinfeng;LIU Xia(Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;State Key Laboratory of Food Nutrition and Safety,Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193 [2]天津科技大学食品科学与工程学院,食品营养与安全国家重点实验室,食品营养与安全教育部重点实验室,天津300457

出　　处：《食品科学》2024年第14期299-311,共13页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2022YFD1600505-5)。

摘　　要：水果滋味是水果品质的一个重要属性,由水果中的呈味物质刺激味蕾,经味觉神经传入神经中枢进入大脑皮质而产生。水果中的呈味物质主要包括可溶性糖、有机酸和多酚、生物碱等苦涩味物质,这些呈味物质的综合作用形成了水果的特殊滋味。水果加工包括水果罐头、水果干制品、水果液态制品、果酱、果脯等生产过程,制品滋味调控得到越来越多的关注,调控方法的研究也越来越多。水果滋味的研究方法有很多,包括电子舌技术、分子感官科学法、定量描述分析法等。本文对水果及其制品中的滋味物质及调控方法进行综述,并介绍了水果滋味研究中常用的研究方法,以期为水果滋味领域研究提供理论指导。The taste of fruits is an important attribute of fruit quality.The taste substances in fruits stimulate the taste buds to produce taste sensations,which are transmitted through the gustatory nerves into the neural center,finally entering the cerebral cortex.The major taste substances in fruits are soluble sugars,organic acids,polyphenols,alkaloids,and other bitter substances.These taste substances altogether contribute to the unique taste of fruits.Taste regulation of fruit products such as canned fruits,dried fruit products,liquid fruit products,jams and preserved fruits has received increasing attention,and there are a growing number of studies on methods for the regulation of fruit product taste.Many methods including electronic tongue technology,molecular sensory science,and quantitative descriptive analysis have been applied for studying the taste of fruits.This article provides an overview of taste substances in fruits and fruit products and methods for their taste regulation,and introduces commonly used methods in fruit taste research,aiming to provide theoretical guidance for research in the field of fruit taste.

关 键 词：水果 滋味 机理 特征 调控 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]