体外和原位口腔软摩擦研究与在食品口腔感官分析中的应用

Oral texture sensation and eating experience play an important role in influencing consumers' acceptance of a food product. Food industry has been working hard in trying to establish objective methods to assess and predict consumer's sensory perception, but failed so far becuase of the lack of the understanding of the controlling physical and oral physiological principles of food oral sensation. Food industry is even more puzzled by the fact that same food product can often be perceived so differently by different consumers. This project will apply tribological approach to explain oral sensation and texture perception. The research will examine the lubrication properties of the oral thin layer of saliva and saliva-food mixture by both in vitro and in situ lubrication studies. By using 3D imaging and 3D printing technique, surface profile of human tongue will be established and representative human tongue will be produced. It is hoped that a model soft oral tribometer will be developed by the end of the project. Findings from this work will not only help our understanding of the tribological mechanisms of oral sensation, but will also provide food industry solid knowledge and feasible technique for objective sensory assessment of food products.

食品的口感与感官愉悦直接影响消费者对食品的接受度，食品工业一直期待但是至今无法用一客观的手段与技术来准确的预测一个产品的感官性质，更不清楚食品口腔感官中的物理学原理和口腔生理学原理，尤其是无法解释同一食品为何在不同消费者中常常会有很大的感官差异。本项目将从口腔生理学原理出发，以口腔薄层中唾液与食品成分的相互作用为观察变量，采用生物软摩擦的理论和方法，通过3D打印技术建立人舌表面微结构模型，并以此为基础建立体外和原位的口腔软摩擦技术。通过分析唾液及唾液与食品混合物对口腔摩擦的影响，将从理论上阐述食品口感性质的口腔摩擦学机理，并为食品工业实现客观的感官评测提供可靠的理论依据和可行的评测技术。

食品的口感与感官愉悦直接影响消费者对食品的接受度，食品工业一直期待但是至今无法用一客观的手段与技术来准确的预测一个产品的感官性质，更不清楚食品口腔感官中的物理学原理和口腔生理学原理，尤其是无法解释同一食品为何在不同消费者中常常会有很大的感官差异。本项目从口腔生理学原理出发，以口腔薄层中唾液与食品成分的相互作用为观察变量，采用生物软摩擦的理论和方法，通过3D打印技术建立人舌表面微结构模型，并以此为基础建立体外和原位的口腔软摩擦技术。通过分析典型乳液体系中乳脂颗粒尺寸对口腔摩擦的影响，从理论上阐述食品口感性质的口腔摩擦学机理，并为食品工业实现客观的感官评测提供可靠的理论依据和可行的评测技术。