食品脂肪味科学研究的文献计量分析

目的 对食品脂肪味研究进行文献计量分析,为有针对性地深入开展脂肪味的基础研究及其应用提供理论基础。方法 采用文献计量分析方法对脂肪味研究的主要研究现状、学术脉络和研究热点进行可视化分析。结果 脂肪味研究的发文量呈现逐步增长趋势,年引文次数增长迅速;中国的相关研究起步较晚,数量优势逐渐明显,国际合作频次占据优势,但有影响力的专家和机构偏少,国内相关研究报道很少;脂肪味研究不仅涉及食品风味和肉类食品,还涉及营养学、生理学、心理学、化学、医学、食品接触材料、口腔加工和食品物理学等多学科交叉领域;关键词的共现分析、聚类分析和突现分析等进一步揭示,脂肪味研究的热点领域包括脂肪味觉感知与敏感度分析、食品品质、健康、消费者喜好和脂肪酸;后续值得研究的难题包括脂肪味的健康效应、感知阈值、物质基础及其与受体相互作用。结论 我国与其他国家相比虽存在较大差距,但发挥的作用及国际合作趋势正在不断加强。后续我国可以从脂肪味是否是基本味觉的认识,脂肪味对健康的积极或消极影响规律,脂肪味的感知与喜好阈值,不同脂肪酸与脂肪味受体的相互作用方式等食品风味共性科学问题入手进行多学科交叉融合研究。

Bibliometric analysis of the scientific studies on the fat taste in foods

Aim: To better understand the main research status, academic context, and research hotspots of fat taste research in the past 15 years and provide a theoretical basis for the targeted in-depth basic research and application of fat taste. Method: A visual analysis has been conducted on the study of fat taste using bibliometric analysis methods. Results: The number of the publications on the topic of the fat taste research gradually increased, and the number of annual citations increased rapidly; The related research of China started relatively late, its quantitative advantage is gradually becoming apparent, and the frequency of international cooperation dominates, but there are relatively few influential experts and institutions; The co-occurrence analysis, cluster analysis, and jump analysis of the fat tasteresearch keywords further reveal its hotspots and evolutionary trends. Conclusion: The fat taste research not only involves the food flavor and meat products, but also involves the interdisciplinary fields such as nutrition, physiology, psychology, chemistry, medicine, food contact materials, oral processing, and food physics; The hot areas of fat taste research include the fat taste perception and sensitivity, food quality, health, consumer preferences, and fatty acids; The challenges worth studying in the future in the field of fat taste studies include the health effects, perception thresholds, material basis and their interactions with the receptors.