LSRE-LCM - Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, Porto 4200-465, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, Porto 4200-465, Portugal.
Chemical Engineering Department, Norwegian University of Science and Technology, Sem Sælandsvei 4, Kjemiblokk 5, Trondheim 793101, Norway.
Food Res Int. 2024 Nov;196:115100. doi: 10.1016/j.foodres.2024.115100. Epub 2024 Sep 17.
This state-of-the-art review comprehensively explores flavor development, spanning biological foundations, analytical methodologies, and the socio-cultural impact. It incorporates an industrial perspective and examines the role of artificial intelligence (AI) in flavor science. Initiating with the biological intricacies of flavor, the review delves into the interplay of taste, aroma, and texture rooted in sensory experiences. Advances in mathematical modeling and analytical techniques open avenues for interdisciplinary collaboration and technological innovation, addressing variations in flavor perception. The impact of flavor extends beyond gustatory experiences, influencing economics, society, nutrition, health, and technological innovation. This collective understanding deepens insight into the dynamic interplay between olfactory and flavor elements within cultural landscapes, emphasizing how sensory experiences are woven into human culture and heritage. The evolution of food flavor analysis, encompassing sensory analysis, instrumental analysis, a combination of both, and the integration of artificial intelligence techniques, signifies dynamic progression and, promising advancements in precision, efficiency, and innovation within the flavor industry. This comprehensive review involved analyzing key aspects within flavor engineering and related sectors. Articles and book chapters on these topics were collected using metadata analysis. The data for this analysis was extracted from major online databases, including Scopus, Web of Science, and ScienceDirect.
这篇最先进的综述全面探讨了风味的发展，涵盖了生物学基础、分析方法以及社会文化影响。它结合了工业视角，并考察了人工智能（AI）在风味科学中的作用。从风味的生物学复杂性入手，综述深入探讨了味觉、香气和质地之间的相互作用，这些都源于感官体验。数学建模和分析技术的进步为跨学科合作和技术创新开辟了道路，解决了风味感知的变化问题。风味的影响不仅限于味觉体验，还影响着经济、社会、营养、健康和技术创新。这种综合理解加深了我们对嗅觉和风味元素在文化景观中的动态相互作用的认识，强调了感官体验如何融入人类文化和传统。食品风味分析的演变，包括感官分析、仪器分析、两者的结合以及人工智能技术的整合，标志着该领域的动态进展，并有望在风味行业实现精度、效率和创新方面的提升。这项全面的综述涉及了风味工程和相关领域的关键方面。使用元数据分析收集了关于这些主题的文章和书籍章节。这项分析的数据是从主要在线数据库（包括 Scopus、Web of Science 和 ScienceDirect）中提取的。
