风味对于食品是非常重要的。但是风味的概念却很复杂。在西方美学中,审美不包括味觉。而在我国的传统习惯中,味却是一项重要的审美内容。审美主体首先要懂得去品味,而客体也确应是一种美的佳肴。但本文所指的风味,是指形成食品风味的物质而言。人类对食品会产生感觉(嗅、味、视、触和听)与知觉。食品风味物质可诱导出至少四种类型的感觉:一是嗅觉,即鼻腔嗅觉上皮的特殊细胞对挥发性分子的感知,如烤肉和鲜果 Flavor is very important for food. But the concept of flavor is complicated. In western aesthetics, aesthetic does not include taste. However, in our country’s traditional habits, taste is an important aesthetic content. The aesthetic subject must know how to taste first, and the object should indeed be a kind of delicacy. However, the term “flavor” as used herein refers to the material that forms the flavor of the food. Humans have feelings (smell, smell, touch, and hearing) and perception of food. Food Flavors can induce at least four types of sensations: one is smell, the perception of volatile molecules by specific cells of the nasal olfactory epithelium, such as barbecue and fresh fruit