食品基本味觉研究的文献计量分析  

Bibliometric Analysis of the Basic Tastes of Food

作　　者：范淑雯 李雨彤 陈子航 章鑫怡 陈可先[1] Fan Shuwen;Li Yutong;Chen Zihang;Zhang Xinyi;Chen Kexian(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018;School of Electronics and Information,Xi′an Polytechnic University,Xi′an 710000)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]西安工程大学电子信息学院,西安710000

出　　处：《中国食品学报》2024年第10期470-484,共15页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省新苗人才计划项目(2022R408A034);国家级大学生创新创业训练计划项目(202410353014)。

摘　　要：食品基本味觉与人们生活和食品研究密不可分。该领域已取得大量的标志性成果,形成了一些较为成熟的机理、规律及其应用的共识,然而其研究现状、主要学术脉络和未来发展趋势缺乏系统的分析与总结。为此,本文以Web of Science核心数据库中筛选获得2012年至2021年间的15445篇文献为源数据,借助文献计量分析方法,分析食品基本味觉的发文量及其分布,主要学术脉络及其关键词的演化趋势。结果表明,食品基本味觉研究不仅涉及食品风味和食品感官,还涉及食品质构、生物化学、分子生物学、分子模拟技术、传感器、生物活性和心理学等多学科交叉融合领域。味觉发文量正逐步演变成以下规律:甜味>酸味>苦味>鲜味>咸味,其中前3种味觉是目前研究的主流味觉。美国、中国和日本是研究基本味觉排名前三的国家,国家间的合作较为频繁。中国的总发文量、H指数和总被引频次均为世界第2,仅在鲜味领域的发文量、单个机构或者作者的发文量进入前十。此外,通过味觉组合的文献分析和关键词的突跃分析,解析近年来基本味觉研究热点的演化趋势和主要突现关键词。本文可为食品科学等领域的专家、学者整体把握食品基本味觉研究的科学方向、发展规律和研究热点提供指导,也可为食品风味产业的决策提供理论支持。The basic taste of food is closely related to our daily life and food research.Although a large number of landmark achievements have been achieved in this field,and a consensus on some mature mechanisms,laws,and applications has been formed,the present research status,main academic context and future development trends of this field have not been systematically analyzed and summarized.Therefore,15445 literature from the core database of the Web of Science from 2012 to 2021 have been selected as the source data,and the bibliometric analysis methods have been used to analyze the number and distribution of literature on the basic taste of food,as well as the evolution trend of the main academic context and keywords.The results indicate that the study of the basic taste in food not only involves in the food flavor and sensory perception,but also involves in the interdisciplinary and integrated fields such as the food texture,biochemistry,molecular biology,molecular simulation technology,sensors,biological activity,and psychology.The number of the taste publications is gradually evolving into the following pattern:sweetness>acidity>bitterness>umami>saltiness,and the first three types of tastes are still the mainstream tastes in the food studies.The United States,China,and Japan are among the top three countries in the basic taste research,and the cooperation between countries is relatively frequent.China ranks second in the world in terms of total publication number,H-index,and total citation frequency,but only in the field of umami,China ranks top ten in terms of total publication number,and the publication number of the individual institutions or authors.In addition,in this paper,the evolution trend and main emerging keywords of basic taste research hotspots in recent years have been analyzed through the literature analysis of the taste combination and keyword jump analysis.Therefore,this paper provides an important guidance for experts and scholars in the fields of food science and so on to grasp the scientific dir

关 键 词：食品风味 基本味觉 研究热点 文献计量分析 科学引文索引 

分 类 号：TS201[轻工技术与工程—食品科学] G353.1[轻工技术与工程—食品科学与工程]