风味是食物重要的品质之一，而消费者对食物或菜肴的风味感知是一个综合性的体验过程，涉及了嗅觉、味觉和三叉神经等多感知系统，那这些复杂的感知是如何在人体中形成的？不同的“香”和“味”又是如何影响人类的整体风味感知的？基于此，该研究提出了“味型金字塔”概念，认为食物整体风味的完美呈现涉及基础味（金字塔之底）、主体风味（金字塔之腰）和挥发性香味（金字塔之顶）的三层结构搭建，三者互为支撑，循序演替，交相融合，协调统一，最终实现了整体风味的完美呈现。综述剖析了食品和菜肴风味呈现的内在规律，揭示了人类对于食品或菜肴的风味感知是一个重点突出、主次分明、层次清晰、平衡协调的过程，综述可对复合调味的科学优化提供参考。

Flavor is one of the most important qualities of foods, and consumer perception of food or dish flavor is a comprehensive experience process, involving multi-sensing systems such as the olfactory system, the gustatory system and trigeminal nerves. How do these complex perceptions form in the human body, and how do different “aroma” and “taste” affect human's overall flavor perception? On this basis, this article introduces the concept of “flavor pyramid”. We believe that the perfect presentation of the overall flavor of foods involves the construction of a three-level structure of basic flavor (the bottom of the pyramid), main flavor (the waist of the pyramid) and volatile aroma (the top of the pyramid), with the three supporting one another, acting in sequence, and being integrated, coordinated and united, eventually leading to the perfect presentation of the overall flavor. This paper analyzes the inherent laws of food flavor, and reveals that the human perception of food or dish flavor is a process with prominent focus, clear primary and secondary differentiation, clear hierarchy, and balanced coordination. This review can provide a reference for scientific optimization of compound seasoning.