Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland.
Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland.
Crit Rev Food Sci Nutr. 2020;60(7):1160-1188. doi: 10.1080/10408398.2018.1562419. Epub 2019 Jan 22.
Baked confectionary products such as cakes, biscuits, cookies, and muffins are consumed globally as they are coveted for their sensory attributes. However, due to their high sugar and fat content, baked confectionary products are also considered major contributors to the prevalence of obesity and the rise of type II diabetes in industrialized nations and in emerging economies. Both sugar and fat have multiple roles in baked confectionary products in terms of structure, texture, shelf-life, aroma, and taste. Considerable efforts have been undertaken to modify product formulations to decrease sugar and fat contents without compromising on product or sensory quality, and this review focuses on relevant research undertaken to date. Aspects addressed include the impact of decreasing sugar and fat content, the impact of sugar or fat substitutes in relation to sensory perception, with a focus on the role of key product constituents, processing parameters, flavor reactions, aromatic compounds, and flavor chemical and sensory techniques.
烘焙甜食产品，如蛋糕、饼干、曲奇和松饼，在全球范围内都很受欢迎，因为它们具有令人垂涎的感官属性。然而，由于其高糖和高脂肪含量，烘焙甜食产品也被认为是导致肥胖症流行和 II 型糖尿病在工业化国家和新兴经济体中发病率上升的主要因素。糖和脂肪在烘焙甜食产品中都具有多种结构、质地、保质期、香气和味道方面的作用。人们已经做出了相当大的努力来修改产品配方，以降低糖和脂肪的含量，同时又不影响产品或感官质量，本综述重点介绍了迄今为止所进行的相关研究。所涉及的方面包括降低糖和脂肪含量的影响，糖或脂肪替代品对感官感知的影响，重点是关键产品成分、加工参数、风味反应、芳香化合物以及风味化学和感官技术的作用。
