智能感官分析技术在食品风味中的研究进展

Progress in research on intelligent sensory analysis for studies on food flavor

中文关键词:  电子鼻  电子舌  电子眼  智能感官分析技术  食品风味

英文关键词:electronic nose  electronic tongue  electronic eye  intelligent sensory analysis  food flavor

中文摘要:

      食品风味是决定食品品质的关键指标, 也是影响消费者购买意向的重要属性。传统的食品风味评价方法依赖于人工感官、智能感官、仪器分析等。仪器分析技术可以定性定量检测食品中特征风味物质, 但无法展示食品的味觉和嗅觉等感官信息, 不能实现综合评价食品风味品质; 人工感官分析可靠性高, 但易受主观性影响且再现性差; 智能感官分析技术则基于人类感官仿生技术开发, 将传感器阵列与数据处理单元以及模式识别系统结合, 从而对食品风味进行检测、评价, 具有快速检测、操作简便、精密度高、再现性好等优势, 备受研究者青睐。本文在简要介绍电子鼻、电子舌和电子眼等智能感官技术概况的基础上, 综述了智能感官技术在食品风味品质评价、食品新鲜度检测、食品真实性鉴别、产地溯源检测及其他检测方面的研究现状, 探究了智能感官技术结合仪器分析技术、数据分析方法的研究进展, 并讨论了现有研究的局限性及未来研究发展方向, 以期为智能感官分析技术在食品风味评价的应用及深入研究提供理论依据和数据支撑。

英文摘要:

      Food flavor is a key indicator to determine the quality of food, and also an important attribute to affect consumers’ purchase intention. Traditional food flavor evaluation methods rely on artificial sensory, intelligent sensory, and instrumental analysis. Instrumental analysis technology can qualitatively and quantitatively detect characteristic flavor substances in food, but it cannot display sensory information such as taste and smell, and cannot achieve comprehensive evaluation of food flavor quality; artificial sensory analysis has high reliability, but is susceptible to subjectivity and poor reproducibility; intelligent sensory analysis technology is developed based on human sensory bionics technology, combining sensor arrays with data processing units and pattern recognition systems to provide a new method for detecting and evaluating food flavors. It has the advantages of rapid detection, simple operation, high precision, and good reproducibility, and is favored by researchers. Based on a brief introduction of intelligent sensory technology such as electronic nose, electronic tongue, electronic eye, this paper summarized the research status of intelligent sensory technology in food flavor quality evaluation, food freshness detection, food authenticity identification, origin traceability detection and other detection, explored the research progress of intelligent sensory technology combined with instrument analysis technology and data analysis methods, and discussed the limitations of existing research and future research development direction, it is expected to provide theoretical basis and data support for the application and further research of intelligent sensory technology in food flavor evaluation.