“气味”是中药的固有特征属性，与中药成分密切相关，是中药质量的外在体现，也是性状鉴别的重要组成部分。本文综述了目前中药“气味”鉴别的研究概况，发现目前对“气味”鉴别重视程度不高，与现代社会发展相滞后。在目前的分析技术和方法的前提下，提出应客观化中药性状“气味”，并结合内在化学成分研究中药“气味”鉴别的思路。

"Odor and taste" are characteristic properties of traditional Chinese medicine (TCM). They are closely related to the chemical compositions in TCM. They are also the outer reflection of TCM quality and an important part of the character identification. This article reviewed the current research on "odor and taste" identification of TCM, which indicated that "odor and taste" identification had not been paid enough attention to and its research lagged behind modern social development. Based on current analytical techniques and methods, this article proposed a new idea for "odor and taste" identification of TCM. The idea emphasized the objectification of "odor and taste" and TCM identification research should be combined with chemical components analysis.

科学技术部国家“十二五”科技支撑计划（2012BAI29B11）：中药饮片品质评价与质量监控新技术研究及示范，负责人：吴纯洁；四川省科技厅科技计划项目（2009SZ0048）：中药饮片炮制关键技术研究，负责人：吴纯洁，江云。