Ciobanu Marius-Mihai, Flocea Elena-Iuliana, Boișteanu Paul-Corneliu
Department of Food Technology, 'Ion Ionescu de la Brad' Iasi University of Life Sciences, 700490 Iasi, Romania.
Faculty of Food and Animal Sciences, "Ion Ionescu de la Brad" University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania.
Foods. 2024 Dec 3;13(23):3908. doi: 10.3390/foods13233908.
The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additives actively participate in the organoleptic properties of the final product. This research aims to shed light on the impact of artificial and natural additives in meat products on neurocognitive food perception, which is essential for understanding how they influence the consumer's final decision and direct food trends. Different neural mechanisms involved in multimodal sensory integration confirm differences in perception of meat products containing artificial and natural additives. Analysis confirms that neurocognitive perception integrates organoleptic sensations to form a complete sensory experience. The encephalon simultaneously processes multimodally integrated stimuli from organoleptic properties, reaching the orbitofrontal cortex and other regions involved in the neuroprocessing of the final product. The reformulation and development of meat products need a detailed analysis of the impact of additives on sensory properties contributing to the shaping of consumption trends.
整体感官体验会产生一种统一的认知，这种认知会影响消费者的记忆。消费者对清洁标签产品的兴趣凸显了一种加速的趋势，即朝着不含人工添加剂的产品发展。从感官角度来看，食品的吸引力在很大程度上受到添加剂如何积极参与最终产品感官特性的影响。本研究旨在阐明肉类产品中的人工和天然添加剂对神经认知性食物感知的影响，这对于理解它们如何影响消费者的最终决策以及指导食品趋势至关重要。多模态感官整合中涉及的不同神经机制证实了含人工和天然添加剂的肉类产品在感知上的差异。分析证实，神经认知感知整合了感官感觉，形成了完整的感官体验。大脑同时处理来自感官特性的多模态整合刺激，这些刺激到达眶额皮质和其他参与最终产品神经处理的区域。肉类产品的重新配方和开发需要详细分析添加剂对有助于塑造消费趋势的感官特性的影响。
