The Research Progress on Food Umami Perception

被引：0
|
作者：
Zhu Y. [1 ]
Zhang N. [1 ]
Jiang S. [1 ]
Liu J. [1 ]
Liu Y. [1 ]
机构：
[1] Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 01期
关键词：
Development tendency; Material and physiological basis; Perception process; Umami perception; Umami taste evaluation;
D O I：
10.16429/j.1009-7848.2021.01.001
中图分类号：
学科分类号：
摘要：
Food sensory perception is the important foundation for future food personalization needs and intelligent manufacturing. Food umami perception is based on multidisciplinary approaches such as psychology, physics, chemistry, physiology, neuroscience and food science, revealing how human sense, process, recognize and understand umami taste stimuli through visual, olfactory, gustatory, tactile and auditory means, and generate different motivations and emotions. This article discussed the definition of food perception, and outlined the importance and influencing factors of food perception. Then food umami perception was taken as an example, whose material and physiological basis, and evaluation methods were expounded. Finally, the future development trend of food umami perception was prospected, and hoping to provide references for food flavor and sensory science related research and future food development. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：1 / 16
页数：15
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