Revision: Percepción del gusto. Aspectos fisicoquímicos y psicofísicos / Review: Perception of taste. Physiochemical and psychophysical aspects
Revision: Percepción del gusto. Aspectos fisicoquímicos y psicofísicos / Review: Perception of taste. Physiochemical and psychophysical aspects
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修订：Percepción del gusto。Aspectos fisicoquímicos y psicofísicos/评论：味觉的物理化学和心理物理方面。
DOI：
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发表时间：
1999
期刊：
影响因子：
--
通讯作者：
E. Costell
中科院分区：
文献类型：
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作者：
L. Durán;E. Costell
味道是通过两个人的感官同时感知的：味觉，在口腔中，主要是在舌头上，和嗅觉在鼻孔中，在那里检测到香味。负责香气感知的刺激物是挥发性化合物;它们的性质和特性以及感知机制已被广泛研究。味觉刺激物则不是这样，它由非挥发性化合物组成，负责公认的四种基本味觉：甜、酸、咸和苦。由于明显的经济和营养原因，关于味觉的可用信息几乎完全致力于甜味。本文综述了味觉刺激的性质、味觉刺激的感知机制以及它们之间的相互作用。与其他感官属性（香气，颜色，质地）的相互作用的影响也进行了审查。相互作用可能是由于不同的原因：食物成分之间的物理和化学相互作用，受体位点的竞争，神经生理信号的变化以及心理反应的变化。食物香气作为风味感觉的一部分，对味觉产生影响，因为味觉化合物影响香气感知。颜色也可能改变对特定味道的感知，但很少有研究致力于这种效果。另一方面，质地（粘度，稠度，硬度）主要对甜味的影响已被广泛研究。一些关于质地如何影响甜味或其他味道的相互矛盾的结果仍然没有得到令人满意的解释。这些影响的研究在过去几年中得到了加强，主要是因为它们是风味释放现象的一个重要方面，对优化配制食品具有决定性作用。
Flavor is perceived through two human senses simultaneously: the sense of taste, operating in the mouth, mainly in the tongue, and the sense of smell in the nostrils, where aromas are detected. The stimuli responsible for aroma perception are volatile compounds; their nature and properties as well as the mechanisms of perception have been widely studied. This is not the case for the taste stimuli, consisting of non-volatile compounds responsible for the accepted four basic taste sensations: sweet, sour, salty and bitter. The available information on taste perception is almost exclusively dedicated to sweet taste for obvious economic and nutritional reasons. In this paper, the present knowledge on the nature of the taste stimuli, on the mechanisms of their perception and on the interactions among them is reviewed. The effects of interactions with other sensory attributes (aroma, color, texture) are also reviewed. Interactions may be due to different causes: physical and chemical interactions among food components, competition at the receptor site, changes in the neurophysiological signal, and changes in the psychological response. Food aromas, as part of the flavor sensation, exert their influ ence on taste perception, as taste compounds affect aroma perception. Color may also modify the perception of a particular taste, but very few studies have been dedicated to this effect. On the other hand, the influence of texture (viscosity, consistency, hardness) mainly on the sweet taste has been extensively studied. Some contradictory results on how texture affects sweet or other tastes are still not satisfactorily explained. The study of these effects has been intensified in the last years, mainly because they are an important aspect of the flavor release phenomenon, so decisive for optimization of formulated foods.
影响因子：
3.5
作者：
Breslin, PAS;Beauchamp, GK
通讯作者：
Beauchamp, GK