中国传统食品色香味俱佳，但诸多机理尚不明确，严重制约其工业化发展进程。红烧肉是中国传统肉食品的典型代表，其品质核心是口感（味觉和口腔触觉对入口食品的多角度动态感知），而红烧肉口感很大程度上依赖于原态（与原料肉近似的形态）脂肪。本项目拟应用食品感官科学理论与技术，研究确定红烧肉的口感特性；通过配方和工艺研究，筛选和优化确定一种质量稳定且具有代表性的特定红烧肉作为研究载体；在此基础上，从味觉和触觉两个方面，深入研究红烧肉滋味和质地特性在口腔中的感知规律及影响因素，并结合其在前段加工过程中的物理和化学变化，探究红烧肉脂肪层的质地形成规律，以及对辅料和瘦肉中呈味物质的吸纳与转化途径，从而系统分析原态脂肪在红烧肉口感形成中的作用机制，为实现红烧肉和其他原态脂肪依赖性肉类食品（东坡肉、扣肉等）的工业化生产奠定理论基础，同时为创新食品感官品质分析思路与方法提供参考。

Chinese traditional foods are famous for excellent palatability, but the mechanism has been unclear, which leads to less development on industrialization. Stewed Pork with Brown Sauce is a typical example of Chinese traditional meat products. Its core quality is mouthfeel, including the sense of taste and touch on food in mouth, widely rely on the fat in initial-like state. In this project, mouthfeel characteristic of Stewed Pork with Brown Sauce was studied, using theory and experimental technique of food sensory science. To obtain typical samples with stable quality for subsequent experiment, research on recipe and process of Stewed Pork with Brown Sauce were carried out. On this basis, perception process of Stewed Pork with Brown Sauce and its influence factor of mouthfeel were investigated, by means of experiment with taste and touch in mouth. Mechanism on special texture formation of the fat layer of Stewed Pork with Brown Sauce, also absorbing and transformation of taste compounds came from auxiliary material and lean meat, were studied by analyzing the physical and chemical change during processing. At the end, the role of fat in initial-like state on palatability of Stewed Pork with Brown Sauce can be summarized. It has important scientific and practical significance in uncovering the nature of delicious and industrialization of Stewed Pork with Brown Sauce and other meat products depend on fat in initial-like state, and providing a reference on research method for food sensory science.

中国传统食品色香味俱佳，但诸多机理尚不明确，严重制约其工业化发展进程。红烧肉是中国传统肉食品的典型代表，其品质核心是口感（味觉和口腔触觉对入口食品的多角度动态感知），而红烧肉口感很大程度上依赖于原态（与原料肉近似的形态）脂肪。本项目应用食品感官科学理论与技术，研究确定了红烧肉的口感特性；通过配方和工艺研究，筛选和优化确定了一种质量稳定且具有代表性的特定红烧肉作为研究载体；在此基础上，从味觉和触觉两个方面，深入研究了红烧肉滋味和质地特性在口腔中的感知规律及影响因素，并结合其在前段加工过程中的物理和化学变化，探究了红烧肉脂肪层的质地形成规律，以及对辅料和瘦肉中呈味物质的吸纳与转化途径，从而系统分析了原态脂肪在红烧肉口感形成中的作用机制，为实现红烧肉和其他原态脂肪依赖性肉类食品（东坡肉、扣肉等）的工业化生产奠定了理论基础，同时为创新食品感官品质分析思路与方法提供了参考。 通过本项目研究，已累计发表论文11篇，其中第一标注9篇（SCI收录 2篇，EI收录 3篇，中文核心期刊4篇），第二标注1篇，未标注1篇。培养毕业研究生3名、本科生8名，在读研究生2名、本科生6名；项目负责人在学术水平、学术职务等方面均得到较大幅度提升。