芳香气味对饱足感的影响
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- 英文论文题名：Effects of aroma on satiety
- 论文作者：何天鹏 ; 宋焕禄 ; 王燕 ; 徐海迪 ; 田聪 ; 郑舒肖
- 英文论文作者：He Tianpeng ; Song Huanlu ; Wang Yanyan ; Xu Haidi ; Tian Cong ; Zheng Shuxiao ; Beijing Advanced Innovation Center for Food Nutrition and Human Health ; Laboratory of Molecular Sensory Science ; Beijing Technology and Business University ; Philips(China) Investment Co. ; Ltd
- 年：2016
- 作者机构：北京食品营养与人类健康高精尖创新中心北京工商大学分子感官科学实验室;飞利浦(中国)投资有限公司;
- 论文关键词：香气 ; 感官特异性饱足感 ; 饱食 ; 芳香味道的互动作用
- 英文论文关键词：aroma ; sensory-specific satiety(SSS) ; satiation ; aroma-taste interaction
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS207.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：79k
- 原文格式：O
- 会议级别：全国
摘要
风味在人类选择食物上有着非常重要的影响因素。在食品中加大食品风味的浓度,从而为老人提供最佳的食品风味浓度,以此可以补偿不灵敏的知觉,提高对食品的享受,适口性和可接受性,并且在食物的摄取方面有积极影响。在香气浓度和香气曝光时间上的增加,提高了感官特异性饱足感,而这种饱足感又反过来增加主观饱食,并减少食物的摄取。研究发现香气的复杂性、香气的曝光时间以及香气的浓度在饱食和饱腹感有一定的效果,例如草莓香气(丁酸乙酯),青草香气(叶醇)和天然食用香料。研究还发现香气化合物可以提高成味,并且适当的处理可以使米饭的香气架起。
Flavor is rated as highly important in determining food choice of people.Amplification of the flavor levels in foods to optimal concentrations forthe elderly may compensate for perceptual losses by improving food enjoyment,palatability and acceptance,and may have a positive effect on food intake.An increase in both aroma concentration and aroma exposure time increases sensory-specific satiety(SSS),which in turn increases subjective satiation and decreases ad libitum food intake.Here reviewed were aroma complexity,aroma exposure time/concentration on satiation and the satiety effects of some aroma compounds such as strawberry aroma(Ethyl butyrate),cis-3-hexen-1-ol(green/grassy odor) and natural food flavors.Also reviewed were saltiness enhanced by aroma compounds and enrichment of rice smell by appropriate processing.It was concluded that it is likely that type of aroma compounds,concentration and exposure time play important roles in the development of satiation.
Flavor is rated as highly important in determining food choice of people.Amplification of the flavor levels in foods to optimal concentrations forthe elderly may compensate for perceptual losses by improving food enjoyment,palatability and acceptance,and may have a positive effect on food intake.An increase in both aroma concentration and aroma exposure time increases sensory-specific satiety(SSS),which in turn increases subjective satiation and decreases ad libitum food intake.Here reviewed were aroma complexity,aroma exposure time/concentration on satiation and the satiety effects of some aroma compounds such as strawberry aroma(Ethyl butyrate),cis-3-hexen-1-ol(green/grassy odor) and natural food flavors.Also reviewed were saltiness enhanced by aroma compounds and enrichment of rice smell by appropriate processing.It was concluded that it is likely that type of aroma compounds,concentration and exposure time play important roles in the development of satiation.
引文