甜味与其它基本味相互作用的研究进展  

A Systematic Review of the Interactions between Sweetness and Other Basic Tastes

作　　者：夏熠珣 陈佳[2] 王子元 王娟 吴嘉欣 钟芳 Xia Yixun;Chen Jia;Wang Ziyuan;Wang Juan;Wu Jiaxin;Zhong Fang(Science Center for Future Foods,Jiangnan University,Wuxi 214122,Jiangsu;School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu;Key Laboratory of Food Sensory Science and Technology,China National Light Industry,Jiangnan University,Wuxi 214122,Jiangsu;Classy Kiss Dairy(Shenzhen)Co.,Ltd.,Shenzhen 518105,Guangdong;Classy Kiss Yogurt(Suzhou)Co.,Ltd.,Suzhou 215143,Jiangsu)

机构地区：[1]江南大学未来食品科学中心,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学、中国轻工业食品感知科学与技术重点实验室,江苏无锡214122 [4]卡士乳业(深圳)有限公司,广东深圳518105 [5]卡士酸奶(苏州)有限公司,江苏苏州215143

出　　处：《中国食品学报》2024年第8期12-30,共19页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32001628)。

摘　　要：近年来,全球糖摄入过量问题加剧。针对消费者日益增长的减糖需求,深入了解甜味与食品基质中其它基本味觉成分(酸味、苦味、咸味)的相互作用及潜在机制,对于健康食品的开发尤为重要。本文总结了水溶液中甜味与其它基本味的基本交互规律,全面回顾并探讨真实体系下的二元味觉混合物的应用研究,最后从化学、生理、神经3个层面探索二元味觉交互的潜在机制,为开发低糖、健康且滋味独特的食品与饮料配方提供科学依据与创新思路。In recent years,the issue of excessive sugar intake has intensified globally.To address the growing demand for sugar reduction among consumers,it is crucial to gain a deeper understanding of the interactions between sweetness and other basic taste components(sour,bitter,salty)within food matrices and their potential mechanisms.This article summarized the fundamental interaction patterns of sweetness with other basic tastes in aqueous solutions,comprehensively reviewed and discussed the application studies of binary taste mixtures in real systems,and explored the potential mechanisms of binary taste interactions from chemical,physiological,and neurological perspectives.This provided scientific evidence and innovative ideas for developing low-sugar,healthy,and uniquely flavored food and beverage formulations.

关 键 词：味觉相互作用 甜味 酸味 苦味 咸味 

分 类 号：TS207.3[轻工技术与工程—食品科学]