Research Connotation,Frontiers and Challenges of Flavor Science
Flavor constitutes a fundamental element of food perception and represents a significant component of the human sensory experience,profoundly influencing on emotions,cognition,and behavioral orientation.The advancements of modern science and technology have promoted the scientific understanding of the chemo-sensory effects of flavor.Consequently,the importance of flavor science,both in theoretical and practical aspects is increasingly prominent.However,the intricate nature of flavor perception and regulation,coupled with the interdisciplinary scope of related research spanning multiple fields and disciplines,renders the understanding of flavor science remains somewhat ambiguous.In this review,starting from the three basic perception dimensions of olfaction,gustation,and chemesthesis,recent achievements and progress in the field of flavor science through were systematically summarized,and advancements and emerging topics across multiple disciplines,including chemistry,biology,pharmacology,engineering and so on were integrated.Five aspects of the connotation of flavor science research were comprehensive expounded,containing the decoding and reconstruction of flavor characteristic,recognition and function of flavor receptors,neural effects and perception of flavor,efficacy and health implications of flavor substances,as well as the evaluation,design and regulation of flavor.On this basis,the frontiers and challenges confronting research in flavor science were further outlined.The development of flavor science possessed substantial academic significance for fundamental scientific research and had crucial practical applications for enhancing the core competitiveness of flavor-related industries.This literature review aimed to heighten people's understanding and awareness of flavor science and serve as a theoretical reference for the future development of flavor science.
flavor scienceolfactiongustationchemesthesisresearch connotationfrontiers and challenges
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