摘要
食品口腔加工及味觉感知机理是近年来食品营养与健康领域的研究热门,它主要以食品与口腔的相互作用为基础,以多学科交叉方法来研究食品在口腔加工过程中的结构与理化性质的改变,及其引起的口腔感知和一系列生理学反应。唾液是哺乳动物进食时最先与食物接触的体液,是由口腔的3对大唾液腺(腮腺、下颌下腺和舌下腺)及成百上千个散在小唾液腺分泌的一种澄清、微酸性的黏性口腔分泌物。唾液由水和多种无机物及有机活性蛋白分子等组成,具有多种重要的生理功能。本文综述唾液分泌与基本味觉——酸味、甜味、苦味、咸味、鲜味,以及脂肪味、麻味、辣味等广义味觉感知的相互作用,并以唾液成分为切入点,详细探讨其与多种味觉感知之间的关系,总结唾液参与各种味觉感知的相互影响,为进一步研究唾液组成与味觉感知之间的生理相关性提供理论基础。
The mechanism of food oral processing and taste perception is a hot topic in the field of food nutrition and health in recent years.It is mainly based on the interaction between food and oral cavity,and uses interdisciplinary methods to study the changes in the structure and physicochemical properties of food during oral processing,as well as the oral perception and a series of physiological reactions caused by it.Saliva is the first body fluid of mammals contacting with food when eating.It is a clear,slightly acidic,viscous oral secretion secreted by three pairs of large salivary glands(parotid gland,submandibular gland and sublingual gland)and hundreds of scattered small salivary glands.Saliva is composed of water,a variety of inorganic substances and organic active protein molecules,and has a variety of important physiological functions.This paper focused on the interaction between saliva secretion and basic taste including sour,sweet,bitter,salty,umami,and generalized taste including fatty,pungent,spicy,and discussed in detail the relationship between saliva secretion and these taste perception,and summarized the effects of saliva in various taste perception.It will provide a theoretical basis for further study on the physiological correlation between saliva composition and taste perception.
作者
王敏
于雪宁
安琦
杨会心
袁玥
盖圣美
韩天龙
刘登勇
Wang Min;Yu Xuening;An Qi;Yang Huixin;Yuan Yue;Gai Shengmei;Han Tianlong;Liu Dengyong(College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning;Liaoning Kazuo Hybrid Wild Boar Science and Technology Backyard,Chaoyang 122305,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第2期382-396,共15页
Journal of Chinese Institute Of Food Science and Technology
关键词
唾液
淀粉酶
味觉感知
脂肪味
口腔加工
saliva
amylase
taste perception
fat taste
oral processing
