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Contribution analysis of sensory cues to oil/fat perception
Journal of Sensory Studies ( IF 2 ) Pub Date : 2020-02-05 , DOI: 10.1111/joss.12566
Miodrag Glumac 1 , Jianshe Chen 1
Affiliation  

Oil/fat perception is an important subject of food science research. Various scientific theories have risen over the years about the mechanisms of oil/fat perception, but fundamental knowledge is still lacking. In particular, the dominating sensory cue(s) eliciting oil/fat perception is still up to debate in literature. In this study, 30 participants were recruited to test six samples (three natural oil/fats and three constituted) using three senses (smell, taste, and tactile). Responses showed that natural oil/fats were perceived as such with multimodal way of sensing. Texture and aroma cues played a bigger role compared to taste. Our findings suggest that aroma and texture and multimodal sensation are the mechanisms of oil/fat detection, while taste alone did not illicit sensations of oil/fat.

中文翻译:

感官提示对油/脂感知的贡献分析

油脂感知是食品科学研究的重要课题。多年来,关于油/脂感知机制的各种科学理论已经兴起,但仍缺乏基础知识。特别地,引起油/脂肪感知的主要感觉提示仍需文献中的讨论。在这项研究中,招募了30名参与者,使用三种感官(气味,味觉和触觉)测试了六个样本(三个天然油脂/脂肪和三个组成)。响应显示,通过多模式感测方式可以感知天然油脂。与口味相比,质地和香气提示起着更大的作用。我们的发现表明,香气和质地以及多峰感觉是油脂检测的机制,而仅凭味道并不会带来油脂的非法感觉。
更新日期:2020-02-05
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