感知
术语
感觉系统
肉类包装业
多样性(控制论)
感觉加工
感官分析
食品科学
计算机科学
心理学
认知心理学
化学
人工智能
神经科学
语言学
哲学
作者
Jovan Ilić,Ilija Đjekić,Igor Tomašević,Filip Oosterlinck,M. A. Berg
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2022-03-25
卷期号:13 (1): 193-215
被引量:9
标识
DOI:10.1146/annurev-food-090821-032332
摘要
To increase the appeal of plant protein-based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical and structural properties, but inconsistencies concerning terminology and methodology execution as well as the wide variety in terms of natural origin limit solid conclusions about the control parameters for oral processing and sensory perception. Consumer-relevant textural aspects such as tenderness and juiciness are not directly correlated to single structural features but depend on an interplay of multiple factors and thus require a holistic approach. We discuss the differences in mastication and disintegration of meat and meat analogs and provide an outlook toward converting skeptical consumers into returning customers.
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