Baked confectionary products such as cakes, biscuits, cookies, and muffins are consumed globally as they are coveted for their sensory attributes. However, due to their high sugar and fat content, baked confectionary products are also considered major contributors to the prevalence of obesity and the rise of type II diabetes in industrialized nations and in emerging economies. Both sugar and fat have multiple roles in baked confectionary products in terms of structure, texture, shelf-life, aroma, and taste. Considerable efforts have been undertaken to modify product formulations to decrease sugar and fat contents without compromising on product or sensory quality, and this review focuses on relevant research undertaken to date. Aspects addressed include the impact of decreasing sugar and fat content, the impact of sugar or fat substitutes in relation to sensory perception, with a focus on the role of key product constituents, processing parameters, flavor reactions, aromatic compounds, and flavor chemical and sensory techniques.

中文翻译：

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影响重新配制的烘焙甜食产品的感官知觉的因素。

蛋糕，饼干，饼干和松饼等烘焙甜食产品因其感官特性而倍受青睐。然而，由于糖食和脂肪含量高，烘焙的糖果产品也被认为是肥胖的普遍原因以及工业化国家和新兴经济体中II型糖尿病的增加。就结构，质地，保质期，香气和口味而言，糖和脂肪在烘焙甜食产品中均具有多种作用。在不影响产品或感官质量的前提下，已经做出了相当大的努力来修改产品配方，以减少糖和脂肪含量，并且本综述着重于迄今为止进行的相关研究。解决的方面包括降低糖和脂肪含量的影响，