Di Zhao , Yue Chen , Jiayi Xia , Zhibin Li , Yanxiang Kang , Zuobing Xiao , Yunwei Niu
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引用次数: 0
Abstract
Background
Excessive sugar consumption is associated with a variety of health problems. Sugar reduction is challenging as it affects the texture and flavor of food. Furthermore, the safety of non-nutritive sweeteners has become the subject of increasing scrutiny and debate, necessitating a more rigorous evaluation of long-term health impacts and potential alternatives. Aroma-induced sweetening is expected to be a healthier strategy for sugar reduction.
Scope and approach
This review focuses on the physiological basis of sweetness perception. It explains the neural pathway of aroma sweetening and elaborates on the mechanism of action of aroma sweetening in terms of the neural and psychological factors of olfactory-taste synergy. Additionally, it summarizes the subjective and objective factors affecting the sweetness perception of aroma sweetening, including individual differences, aroma, multisensory synergy, and sensory analysis methods.
Key findings and conclusions
Aroma sweetening represents a promising approach to glucose reduction, affecting sweet perception through the olfactory-taste pathway. When applying aroma sweetening, the aroma substances and their concentrations should be strictly screened. The long-term health effects of the aroma substances should also be evaluated. Furthermore, with the ongoing advancement of sensory assessment tools and methodologies, innovative biometrics may offer valuable support for future research endeavors. Overall, this review hopes to provide new ideas for sugar reduction research.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.