Experts from home and abroad gather in Hangzhou to discuss the latest achievements in the field of food sensory science

The sensory quality of food is one of the important indicators for evaluating food quality, which directly affects consumers' eating experience and food preferences, which in turn affects consumers' mood and health

On April 22, the "5th International Symposium on Food Sensory Science" jointly sponsored by Zhejiang Gongshang University, China National Institute of Standardization, Jiangsu University and Shanghai Jiaotong University was held in Hangzhou

At the meeting, Professor Xie Jianchun of Beijing Technology and Business University pointed out that food flavor is the most important indicator to determine food consumption preferences

Take people's favorite sweetness as an example, Professor Chen Zhongxiu of Zhejiang Gongshang University said, "Sweet substances have various types of molecular structures, but there are huge differences

Professor Zhong Fang from Jiangnan University said that the sweetness of some foods comes from sweeteners, and their sweetness characteristics are usually characterized by the isosweet concentration multiple of sucrose, but since sweetness perception is a dynamic process, how to define sweetness intensity and Determining sweetness equality is a challenge in itself

In this regard, Professor Chen Jianshe of Zhejiang Gongshang University explained that food sensory is a complex dynamic process, and its essence is the psychological effect produced by the interaction between food physics and human (oral) physiology

With the development of science and technology, people use electronic tongue, electronic nose, pressure touch sensing, etc.

(Li Hua)

Responsible editor: Zhao Yangyi Review: Zheng Ying