中国食品学报

脂肪味感知敏感性的影响因素

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王敏 ¹,² , 蒋泽祯 ²,³ , 李聪丽 ²,³ , 刘登勇 ¹ , 宋佳慷 ²,³ , 韩天龙 ²,³ , 王子依 ² , 刘畅 ²

中国食品学报 | 研究进展 2026,26(1): 422-434

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中国食品学报 | 研究进展 2026, 26(1): 422-434

脂肪味感知敏感性的影响因素

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王敏¹,², 蒋泽祯²,³, 李聪丽²,³, 刘登勇¹, 宋佳慷²,³, 韩天龙²,³, 王子依², 刘畅²

作者信息

^1.辽宁省肉类食品专业技术创新中心辽宁锦州 121013

^2.渤海大学食品科学与工程学院辽宁锦州 121013

^3.辽宁喀左山猪科技小院辽宁朝阳 122305

Influencing Factors of Fat Taste Perception Sensitivity

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.037

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摘要

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富含脂肪的食品因特殊的口感和风味而被众多消费者所喜爱。除味觉外，嗅觉和口腔触觉也参与脂肪的感知。脂肪酸与舌味蕾味觉感知细胞膜受体结合产生脂肪味，经Ca2+释放介导的信号传导，最终被大脑识别并感知。脂肪感知涉及生理学、心理学、物理学等多学科的分子机制，受脂肪酸组成、多模态感官、生理节律等多重因素影响。本文综述脂肪酸饱和度、浓度、氧化程度等对脂肪味感知的影响，重点阐述经由味觉、嗅觉和口腔触觉等多模态途径形成的脂肪味感知。归纳脂肪味感知在饥饱、睡眠、昼夜、季节、情绪、品尝温度、生理年龄等生理及其相关节律影响下的变化规律。旨在探讨脂肪口感形成过程和影响因素，为脂肪感知相关研究提供思路借鉴，为今后脂肪替代食品的开发与应用提供理论参考。

关键词

脂肪味 / 油脂感 / 敏感性 / 生理节律 / 影响因素

Abstract

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Fat-rich foods are beloved by many consumers for their distinctive mouthfeel and flavor. In addition to taste， smell and oral touch are also involved in the perception of fat. Fatty acids combine with the receptors of taste perception cell membrane of tongue taste buds to produce fat taste， which is involved in signal transduction mediated by Ca2+ release， and is finally recognized and perceived by the brain. Fat taste perception involves the molecular mechanism of physiology， psychology， physics and other disciplines， and is influenced by multiple factors such as fatty acid composition， multimodal senses and physiological rhythm. In this paper， the effects of fatty acid saturation， concentration and oxidation degree on fat taste perception are reviewed in detail， with emphasis on the fat taste perception formed through multi-modal channels such as taste， smell and oral touch. The changing rules of fat taste perception under the influence of hunger/satiety， sleep/awake， day/night， season， mood， taste temperature， physiological age and other physiology and related rhythms are summarized. Aim to explore the formation process and influencing factors of fat taste， provide ideas for related research on fat taste perception， and provide theoretical reference for the development and application of fat substitute food in the future.

Key words

fat taste / grease feeling / sensitivity / physiological rhythm / influencing factor

引用本文

王敏, 蒋泽祯, 李聪丽, 刘登勇, 宋佳慷, 韩天龙, 王子依, 刘畅. 脂肪味感知敏感性的影响因素. 中国食品学报, 2026 , 26 (1) : 422 -434 . DOI: 10.16429/j.1009-7848.2026.01.037

. Influencing Factors of Fat Taste Perception Sensitivity[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 422 -434 . DOI: 10.16429/j.1009-7848.2026.01.037

基金

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辽宁省教育厅基本科研面上项目
辽宁省科技特派行动专项计划项目

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2026年第26卷第1期

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文章信息

doi: 10.16429/j.1009-7848.2026.01.037

接收时间：2025-01-22
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-01-22

基金

辽宁省教育厅基本科研面上项目

辽宁省科技特派行动专项计划项目

作者信息

^1.辽宁省肉类食品专业技术创新中心辽宁锦州 121013

^2.渤海大学食品科学与工程学院辽宁锦州 121013

^3.辽宁喀左山猪科技小院辽宁朝阳 122305

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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