关键词: 食品感官科学；食品风味；食品质构；食品口腔加工；感官感知

Abstract: As an independent sub-discipline of food science, the development of food sensory science has gone through more than half century. The success of food sensory research can be seen through the many landmark achievements and the establishment of a series of sensory theories. However, the approaches used in traditional sensory research are largely based on those used in food material science, focusing on the structure and composition of foods, but disregarding the impacts of consumers’ physiological and psychological behavior. This paper begins by asking some very basic questions in food sensory science, which leads to the authors’ reflections on some fundamental principles of food sensory science. A long discussion is presented on the current challenges and possible new breakthroughs in food sensory research. The authors hope that this paper will inspire further thinking and even stir a wide range of debate on future directions and opportunities in food sensory science.

Key words: food sensory science; food flavor; food texture; food oral processing; sensation and perception