油脂的风味及感知

油脂是一种重要的营养物质。随着我国经济水平的发展，居民越来越多地关注油脂的风味品质。油脂原料本身的差异以及加工制备过程中的脂肪氧化降解、热分解、美拉德反应等是影响油脂形成不同风味品质的主要因素。口腔加工中油脂及其制品经过味觉、嗅觉、三叉神经感觉等方面相互作用，在大脑特定区域形成风味的认知。目前有研究证明脂肪酸转位酶（CD36）、G蛋白偶联受体（GPCR）等受体参与到一个专门用于感知脂质的感官系统。因此，有人提出脂肪可能是第6种味道。复杂的多感官交互依赖于人类所有感官的反应，未来关于脂肪感知以及脂肪参与多感官交互方面还需要进一步研究。

Flavor and Sensory Perception of Oil and Fat

Oils and fats are important nutrients. With the development of economy in China, people pay more attention to the flavor perception of oils and fats. The main factors affecting the formation of flavor variances of oils and fats include the differences in raw materials, and the oxidative degradation, thermal decomposition and Mallard reaction of oils and fats during manufacture processing. During oral processing, the taste, smell, trigeminal sensory neurons, and their interactions form the flavor recognition of oils and fats in the specific area of brain. It has been reported that receptors such as fatty acid transposase (CD36) and G protein-coupled receptor (GPCR) are participants in the perception of oils and fats. As a result, it has been suggested that the perception of oils and fats could be the sixth taste. Complex multi-sensory interactions depend on all sensory responses of human. In the future, the perception and the involvement of oils and fats in multisensory interactions should be further investigated.