香气增甜的作用机制及评价方法研究进展

Research Progress on Mechanism and Evaluation Methods of Aroma Sweetening

摘要:

食品减糖比较常见的方法是使用非营养性甜味剂,但非营养性甜味剂会带来不受欢迎的苦味或金属味及安全风险。研究表明,在某些食物中加入香气物质可以增强人体对食品的甜味感知,即利用香气增甜作用达到食品减糖效果。从气味物质种类、甜味剂浓度2个方面总结了对香气增甜作用有重要影响的因素；从正鼻途径和后鼻途径的嗅觉感受机制、脑神经及味觉感受机制、心理感受机制3个方面阐述了香气增甜的作用机制,总结了分子模拟在分析甜味剂与味觉受体结合、释放过程的应用；归纳了评价香气增甜作用大小的感官分析方法,并比较描述性感官分析法、时间强度法和感觉时间支配分析法3种感官分析方法的差异性；对香气增甜作用在食品工业中的应用现状进行了汇总；对香气增甜研究方向以及分析气味增强味觉作用机制的方法提出展望,以期为香气减糖的研究提供新思路。

Abstract:

The common method of reducing sugar in food was using nonnutritive sweeteners, but nonnutritive sweeteners would bring undesirable bitter or metallic taste and safety risks. Research showed that adding aroma substances to some foods could enhance the sweetness perception of foods, indicating that using aroma to increase sweetness to achieve the objective of food sugar reduction. Firstly, the important factors affecting the sweetening effect of aroma were summarized from two aspects:the type of odorant and the concentration of sweetener. Then, the mechanism of aroma sweetening was elaborated from three aspects:the olfactory perception mechanism, the brain nerve and taste perception mechanism, and the psychological perception mechanism of the front and back nasal pathways, and the application of molecular simulation in analyzing the binding and release process of sweeteners and taste receptors was summarized. Thirdly, the sensory analysis methods for evaluating the sweetening effect of aroma were summarized, and the differences among three sensory analysis methods, namely descriptive sensory analysis, time intensity analysis and sensory time dominance analysis, were compared. Then the application progress of aroma sweetening in food industry was summarized. Finally, the research directions of aroma sweetening and the methods of analyzing the mechanism of odor enhancing taste were prospected, in order to provide new ideas for the research of reducing sugar by aroma.