Hu Yingying, Badar Iftikhar Hussain, Zhang Lang, Yang Linwei, Xu Baocai
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China.
Crit Rev Food Sci Nutr. 2024 Jul 16:1-19. doi: 10.1080/10408398.2024.2377292.
Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people's perception and psychology toward fermented foods, thereby increasing their acceptance among consumers. This review summarized the determination and key flavor compound screening methods in fermented foods and analyzed the flavor perception, perceptual interactions, and evaluation methods. The flavor compounds in fermented foods could be separated, purified, and identified by instrument techniques, and a molecular sensory science approach could identify the key flavor compounds. How flavor compounds bind to their respective receptors determines flavor perception, which is influenced by their perceptual interactions, including odor-odor, taste-taste, and odor-taste. Evaluation methods of flavor perception mainly include human sensory evaluation, electronic sensors and biosensors, and neuroimaging techniques. Among them, the biosensor-based evaluation methods could facilitate the investigation of the flavor transduction mechanism and the neuroimaging technique could explain the brain's signals that relate to the perception of flavor and how they compare to signals from other senses. This review aims to elucidate the flavor profile of fermented foods and highlight the significance of comprehending the interactions between various flavor compounds, thus improving the healthiness and sensory attributes.
发酵是发酵食品风味形成的关键工艺过程。气味和味道的组合，即风味，对于增强人们对发酵食品的感知和心理感受至关重要，从而提高消费者对它们的接受度。本文综述了发酵食品中风味的测定和关键风味化合物的筛选方法，并分析了风味感知、感知相互作用及评价方法。发酵食品中的风味化合物可通过仪器技术进行分离、纯化和鉴定，分子感官科学方法可鉴定关键风味化合物。风味化合物与各自受体的结合方式决定了风味感知，这受到它们的感知相互作用的影响，包括气味-气味、味道-味道以及气味-味道之间的相互作用。风味感知的评价方法主要包括人体感官评价、电子传感器和生物传感器以及神经成像技术。其中，基于生物传感器的评价方法有助于研究风味转导机制，神经成像技术可以解释与风味感知相关的大脑信号，以及它们与其他感官信号的比较情况。本文旨在阐明发酵食品的风味特征，突出理解各种风味化合物之间相互作用的重要性，从而改善发酵食品的健康性和感官特性。
