甜蜜
风味
化学
品味
食品科学
芳香
感觉系统
鲜味
心理学
认知心理学
作者
Wei Dong,Xinran Dai,Yating Jia,S Ye,Caihong Shen,Miao Liu,Feng Li,Xiaotao Sun,Yan Xiong,Bo Deng
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-03-01
卷期号:437: 137826-137826
被引量:2
标识
DOI:10.1016/j.foodchem.2023.137826
摘要
Typical flavors, such as sourness, sweetness, and bitterness, possess numerous functions and physiological significance, and are closely related to Baijiu production management, quality control, and product development. However, current research on Baijiu flavor primarily focuses on the volatile constituents and distinctive aroma compounds. Furthermore, studies on taste substance recognition, identification, and formation are remain in the preliminary phase. Herein, we take an integrated account of the signal transduction, recognition, composition, and sensory properties of the three main basic tastes of Baijiu, including sourness, sweetness, and bitterness. Moreover, to elucidate the factors that might influence the taste perception of Baijiu, we also discussed the biotic and abiotic factors within the fermentation system. Finally, further elucidating the contribution underlying the three main tastes in Baijiu using a combination of the "Sensomics" and "Flavoromics", will allow for Baijiu taste characteristics to be manipulated.
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