分子感官科学技术在调味品上的应用研究进展Research Progress on Application of Molecular Sensory Science and Technology in Condiments
叶丹,王传明,刘鹏,王奇,尹洪
摘要(Abstract)：
分子感官科学是从分子水平上研究食品感官品质的多学科交叉综合技术,它是以检测分析手段为基础,结合感官评价技术进行定性定量分析,从而评价食品的感官质量。调味品的风味主要指气味和滋味,文章针对分子感官科学技术在调味品活性气味物质与活性滋味物质上的应用研究进行综述,阐述了分子感官科学技术在调味品风味研究中的应用情况及重要意义。
关键词(KeyWords)： 分子感官科学;调味品风味;气味活性物质;滋味活性物质
基金项目(Foundation): 四川省科学技术厅项目(2017NZ0002);四川省科学技术厅项目(019YFN0050);四川省科学技术厅项目(18ZDYF0930)
作者(Author): 叶丹,王传明,刘鹏,王奇,尹洪
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