上海交通大学学报

上海交通大学学报 ›› 2021, Vol. 55 ›› Issue (Sup.1): 28-29.doi: 10.16183/j.cnki.jsjtu.2021.S1.031

所属专题： 上海交通大学建校125周年科学问题专辑

• 生命科学 • 上一篇    下一篇

能否解析味觉机理并且量化所有味觉？

姚继雯，刘晨光   

  1. 上海交通大学 生命科学技术学院， 上海 200240
  • 收稿日期:2021-02-03 出版日期:2021-03-28 发布日期:2021-04-09
  • 通讯作者: 刘晨光，男，副教授，电话（Tel.）：021-34205125；E-mail：cg.liu@sjtu.edu.cn.
  • 作者简介:姚继雯（1997-），女，安徽省马鞍山市人，博士生，从事运动发酵单胞菌絮凝机理研究.

Can Taste Mechanism Be Analyzed and All Tastes Quantified?

YAO Jiwen,LIU Chenguang   

  1. School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
  • Received:2021-02-03 Online:2021-03-28 Published:2021-04-09

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摘要： 描述并且精确定量食物的味道是一项很困难的工作.通过解析味觉机理，对味道制定全方位多维度的标准并进行量化，从而开发分析能够精确分析味道的仪器，可以避免人工调味带来的各种弊端，如高成本、低效率、大偏差.此外，还能利用“标准味道物质”更为精确地复制味道.

关键词: 味道；解析；定量

Abstract: It is difficult to describe and accurately quantify the taste of food. The analysis of taste mechanism can help establish a comprehensive and multi-dimensional standard for tasting and quantifing it. The development of an instrument for accurate analysis of taste can avoid various disadvantages brought by artificial seasoning, such as high cost, low efficiency, and large deviation. Besides, the standard flavor material can be applied to more accurately copy the taste.

Key words: taste; analysis; quantification

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