气味与滋味间相互作用对食品风味感知影响研究进展

食品风味是影响消费者购买欲的重要因素，而风味感知的形成受嗅觉、味觉等多种感官的共同影响，利用气味与滋味间感知交互作用改善食品风味已成为最受关注的食品风味调控新方向之一。基于此，本文首先从神经生物学角度分析嗅觉与味觉间跨模态感知交互作用的主要形成通路及机制，然后从静态感官分析和动态感官分析两个方面总结跨模态感知交互作用的主要研究方法，最后结合相关文献案例分别综述气味物质对味觉感知（甜、咸、苦、鲜和酸）以及滋味物质对嗅觉感知的影响，旨在为食品加工过程风味品质的调控提供新思路。

Research Progress on the Effect of the Interaction between Odor and Taste on Food Flavor Perception

Food flavor is an important factor which affects consumer purchase intention, and the formation of flavor perception is affected by multiple senses such as olfactory and gustatory sense. The application of the interaction between odor and taste in food flavor improvement has become one of the most concerned new directions of food flavor regulation. On this basis, this paper analyzes the main formation pathway and mechanism of the cross-modal perceptual interaction between odor and taste from the neurobiological perspective, and summarizes the main methods used to research the cross-modal perceptual interaction from the aspects of static sensory analysis and dynamic sensory analysis. Finally, the effects of odor substances on taste perception (sweet, salty, bitter, umami and sour) and the effects of taste substances on olfactory perception are reviewed based on relevant literature and cases, in order to provide new ideas for the regulation of flavor quality during food processing.