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中国精品科技期刊2020
曾亚琴,曾琳然,蔡丽莎,等. 食品厚味科学研究的文献计量分析[J]. 食品工业科技,2024,45(17):1−10. doi: 10.13386/j.issn1002-0306.2023110075.
引用本文: 曾亚琴,曾琳然,蔡丽莎,等. 食品厚味科学研究的文献计量分析[J]. 食品工业科技,2024,45(17):1−10. doi: 10.13386/j.issn1002-0306.2023110075.
ZENG Yaqin, ZENG Linran, CAI Lisha, et al. Bibliometric Analysis of the Scientific Studies on the Kokumi in Foods[J]. Science and Technology of Food Industry, 2024, 45(17): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110075.
Citation: ZENG Yaqin, ZENG Linran, CAI Lisha, et al. Bibliometric Analysis of the Scientific Studies on the Kokumi in Foods[J]. Science and Technology of Food Industry, 2024, 45(17): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110075.

食品厚味科学研究的文献计量分析

Bibliometric Analysis of the Scientific Studies on the Kokumi in Foods

  • 摘要: 厚味(Kokumi)不同于传统的酸味、甜味、苦味、咸味和鲜味五种食品基本味觉,不仅赋予了食品独特的浓厚感、持久度和愉悦感,还实现了减盐提鲜不减咸等食品感官功效,满足了消费者对美味和健康的追求。尽管大量文献报道了厚味相关研究,形成了系列机理、规律和应用上的共识,但其研究的现状、学术脉络、热点、难点和发展趋势仍缺乏系统分析。为此,本文借助文献计量分析方法首次剖析了近十五年来厚味科学研究的主要进展,并通过文献查阅解析厚味研究关注的主要热点与难点。研究结果表明,厚味研究的热度正呈现不断上涨的趋势,涉及了食品科学、化学、营养、生物化学、农业、行为科学和神经科学等多学科交叉领域;我国科研机构和科技工作者在厚味科学研究中具有较强的国际话语权;厚味研究的热点主要为厚味的化学物质基础、食物来源、评价方法及其对食品整体感官风味的影响,以及厚味物质的结构鉴定、分离、制备及其对健康的影响;厚味研究的难点包括新型厚味物质的挖掘与应用。本文可为食品工业精准把握厚味研究的发展趋势,厚味呈味机理的深层揭示和厚味物质的拓展研究提供一些理论参考。

     

    Abstract: Kokumi is different from the traditional five food basic tastes, namely sourness, sweetness, bitterness, saltiness, and umami. It not only gives foods a unique sense of richness, durability, and pleasure, but also achieves several sensory effects, for instance, enhancing saltiness and umami without reducing saltiness. Consequently, the consumers' pursuit of delicacy and health could be satisfied. Although many studies have reported the kokumi-related research, and the consensus on a series of mechanisms, laws and applications of kokumi has been achieved, the current status, academic context, hotspots, challenges and also the development trends of the kokumi research still lack systematic analysis. Therefore, in this work, the progress of kokumi research in the past fifteen years have been firstly analyzed using the bibliometric analysis methods, and the main hotspots of kokumi research have been concluded through literature review. The results of this work showed that the popularity of kokumi research was constantly increasing. The interdisciplinary fields such as food science, chemistry, nutrition, biochemistry, agriculture, behavioral science, and neuroscience are involved in the kokumi research. Both institutions and researchers of China have strong international discourse power in the research of the kokumi science. The hot topics on the kokumi research mainly include the chemical basis, the food sources and the evaluation methods of kokumi, the impact of kokumi on the overall sensory flavor of food, as well as the structural identification, separation, preparation, and health effects of the kokumi substances. Challenges in the kokumi research include the discovery and applications of the novel kokumi substances. This work can provide some theoretical references for the food industry to accurately grasp the development trend of kokumi research, deeply reveal the kokumi mechanism and expand the research area of the Kokumi substances.

     

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