Advances in the Enhancement of Salty Taste Perception Based on Odour-taste Interactions

被引：0
|
作者：
Zuobing X. [1 ,2 ]
Longxue L. [1 ]
Yunwei N. [1 ]
Jing Z. [1 ]
机构：
[1] School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai
[2] School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 05期
关键词：
enhancement; odour-taste interactions; perception; salty taste;
D O I：
10.16429/j.1009-7848.2024.05.038
中图分类号：
学科分类号：
摘要：
In recent years, health problems caused by excessive sodium intake have led to widespread concern about low-salt foods. How to reduce sodium intake while ensuring that the characteristic flavor of food has no significant impact on consumer acceptability has aroused many scholars thinking and exploring. At present, it is a hot research topic to reduce salt and increase salinity by using the multi-modal perception interaction of smell and taste. In this paper, the analysis methods of the transmembrane interaction of smell and taste enhanced the perception of saltiness, and the research status of the interaction between smell and taste were compared and analyzed, the future directions of the research were also prospected to provide references for future research on odor-induced taste enhancement. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：453 / 464
页数：11
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