摘要
富含脂肪的食品因独特的口感和风味而被众多消费者喜爱。对高脂饮食感知机制的研究表明,除味觉外,嗅觉和口腔触觉也参与脂肪的口腔感知。目前研究证明:长链脂肪酸(LCFAs)与舌味蕾脂肪酸受体(如CD36和GPR120等)结合可产生脂肪感,并涉及Ca^(2+)信号传导,最终被大脑识别并感知。本文主要总结近年来对“脂肪味”味觉感知机制的研究,重点阐述与脂肪味觉感知相关的受体及其作用和影响因素,探讨嗅觉和口腔触觉对脂肪口感形成的贡献以及唾液的理化性质、唾液中激素和酶、体质指数(BMI)、食品表观等对脂肪口感形成的影响,旨在阐明脂肪口感形成机理和影响因素,为脂肪感知相关研究提供思路,为脂肪替代食品的开发与应用提供理论支持。
Foods rich in fat are loved by many consumers due to their unique taste and flavor.Researches on the perception mechanism of high-fat diets have shown that in addition to taste,smell and oral touch are also involved in the detection of fat taste.Current research has shown that long-chain fatty acids(LCFAs)combine with tongue taste bud fatty acid receptors(such as CD36 and GPR120)to produce adipose sensation,and involve Ca^(2+)signal transmission,ultimately being recognized and perceived by the brain.This article mainly summarized the taste perception mechanism of'fat taste'in recent years,focusing on the receptors related to fat taste perception,their roles and influencing factors.Explored the contributions of smell and oral touch to the formation of fat taste,as well as the effects of the physicochemical properties of saliva,hormones and enzymes in saliva,body mass index(BMI),and food appearance on the formation of fat taste.This article aimed to summarize the mechanism and influencing factors of fat taste formation,provide ideas and references for research on fat perception,and provide theoretical support for the development and application of fat substitute foods.
作者
王敏
袁玥
杨会心
王子依
蒋泽祯
韩天龙
刘登勇
WANG Min;YUAN Yue;YANG Huixin;WANG Ziyi;JIANG Zezhen;HAN Tianlong;LIU Dengyong(College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning;Meat Innovation Center of Liaoning Province,Jinzhou 121013,Liaoning;Liaoning Kazuo Hybrid Wild Boar Science and Technology Backyard,Chaoyang 122305,Liaoning)
出处
《中国食品学报》
北大核心
2025年第2期507-518,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
辽宁省教育厅基本科研项目面上项目(JYTMS20231626)
辽宁省“揭榜挂帅”科技计划(重点)项目(2022JH1/10900011)。
关键词
脂肪味
油脂感
感官生理
影响机制
fat flavor
oil sensation
sensory physiology
impact mechanism
