摘 要
食品添加剂在现代食品工业中发挥着重要作用，其对食品感官品质的改良尤为关键。本研究以食品添加剂对食品感官特性的影响为切入点，探讨了不同类型添加剂在改善食品色泽、风味、质地和外观等方面的作用机制。研究选取了常用食品添加剂如增稠剂、乳化剂、色素和香精等作为研究对象，通过实验室模拟与实际应用相结合的方式，系统分析了这些添加剂在不同食品体系中的作用效果及其科学原理。采用感官评价、理化分析及分子模拟技术，揭示了食品添加剂如何通过改变食品微观结构、分子间相互作用以及表面特性来实现感官品质的提升。研究结果表明，增稠剂可通过调节食品的流变学特性显著改善质地；乳化剂能够优化脂肪分布从而增强口感；色素和香精则分别从视觉和嗅觉角度提升了食品的整体吸引力。此外，本研究还首次提出了基于分子间作用力的食品感官品质预测模型，为食品添加剂的精准设计与应用提供了理论依据。该研究不仅深化了对食品添加剂作用机制的理解，还为开发高品质食品提供了新的思路和技术支持，具有重要的学术价值和实践意义。
关键词：食品添加剂；感官品质；作用机制
Abstract: Food additives play a crucial role in the modern food industry, particularly in the improvement of sensory quality of food products. This study focuses on the impact of food additives on sensory characteristics, exploring the mechanisms by which different types of additives enhance food color, flavor, texture, and appearance. Commonly used food additives, including thickeners, emulsifiers, pigments, and flavorings, were selected as research subjects, and their effects in various food systems were systematically analyzed through a combination of laboratory simulations and practical applications. Sensory evaluation, physicochemical analysis, and molecular simulation techniques were employed to elucidate how these additives improve sensory quality by altering the microstructure of food, intermolecular interactions, and surface properties. The results indicate that thickeners significantly enhance texture by modulating the rheological properties of food, while emulsifiers optimize fat distribution to improve mouthfeel. Pigments and flavorings contribute to the overall appeal of food by enhancing visual and olfactory perceptions, respectively. Furthermore, this study proposes for the first time a predictive model for food sensory quality based on intermolecular forces, providing a theoretical basis for the precise design and application of food additives. This research not only deepens the understanding of the mechanisms of food additives but also offers new insights and technical support for the development of high-quality food products, demonstrating significant academic value and practical implications.
Keywords: Food Additive; Sensory Quality; Mechanism Of Action
目 录
1绪论 1
1.1食品添加剂与感官品质改良的研究背景 1
1.2研究食品添加剂作用机制的意义分析 1
1.3国内外研究现状与发展趋势综述 1
1.4本文研究方法与技术路线设计 2
2食品添加剂对风味改良的作用机制 2
2.1风味感知的基本原理与影响因素 2
2.2增味剂在风味提升中的作用机制 3
2.3香精香料对风味特征的调控机制 3
2.4风味改良中食品添加剂的协同效应 4
2.5风味改良的实际应用案例分析 4
3食品添加剂对质地改良的作用机制 5
3.1质地感知的物理化学基础 5
3.2增稠剂对食品质地的影响机制 5
3.3乳化剂在质地改良中的功能特性 6
3.4质地改良中食品添加剂的交互作用 6
3.5质地改良的实际效果评估方法 7
4食品添加剂对色泽改良的作用机制 7
4.1色泽感知的光学与化学原理 7
4.2着色剂在色泽改良中的作用机制 8
4.3天然色素与合成色素的功能对比 8
4.4色泽改良中食品添加剂的稳定性研究 9
4.5色泽改良的实际应用场景探讨 9
结论 10
参考文献 11
致 谢 12
