口腔加工对质地属性和味觉感知的影响。
Impact of oral processing on texture attributes and taste perception.
作者信息
Liu Dengyong, Deng Yajun, Sha Lei, Abul Hashem Md, Gai Shengmei
机构信息
College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China.
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh, 2202 Bangladesh.
出版信息
J Food Sci Technol. 2017 Jul;54(8):2585-2593. doi: 10.1007/s13197-017-2661-1. Epub 2017 May 29.
Mastication is the first step of food digestion, where foods are broken down and simultaneously impregnated by saliva resulting in the formation of semi-fluids known as food boluses. This review focuses on the impact of oral processing on texture attributes and taste perception. The article describes the oral actions in which texture characteristic are measured for the critical conditions that trigger swallowing. Taste perception also plays a key role in oral processing and oral sensations. There are still challenges in terms of determining different oral physiological characteristics. These include individual chewing behavior regardless of the temporal aspects of dominant processes of comminution, insalivation, bolus formation and swallowing. A comprehensive approach is essential to process favorable foods with respect to the food properties of texture and taste.
咀嚼是食物消化的第一步，食物在此过程中被分解，同时被唾液浸透，形成称为食团的半流体。本综述重点关注口腔加工对质地属性和味觉感知的影响。文章描述了在触发吞咽的关键条件下测量质地特征的口腔动作。味觉感知在口腔加工和口腔感觉中也起着关键作用。在确定不同的口腔生理特征方面仍存在挑战。这些挑战包括个体的咀嚼行为，而不考虑粉碎、唾液混合、食团形成和吞咽等主要过程的时间因素。对于质地和味道等食物特性而言，采用综合方法来处理适宜的食物至关重要。
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