无论是北京的烤鸭、重庆的火锅,还是广东的早茶点心、西北的面食,舌尖上的美味究其本源,其实就是酸、甜、苦、咸、辣五味所构成的奇妙组合。科学家认为,酸、甜、苦、咸是四种基本味道,而我们平常所说的辣味实质上是一种痛觉,因口腔黏膜、鼻腔黏膜、皮肤及三叉神经受到刺激而引起。味道的感受味蕾是人的味觉感受器,人类大约有10000个味蕾,每个味蕾由50~150个感受器细胞组成,味蕾除了分布在舌头上,还少量分布于腭、咽等部位。这些感受器细胞的寿命只有1~2周,凋亡的感受器细胞会被新 Whether it is Beijing’s roast duck, hot pot in Chongqing, or Guangdong morning snack, northwest pasta, delicious taste on the tongue, in fact, is sour, sweet, bitter, salty, spicy flavors formed by the wonderful combination. Scientists believe that acid, sweet, bitter and salty are four basic flavors, and what we usually call spicy is actually a kind of pain caused by stimulation of oral mucosa, nasal mucosa, skin and trigeminal nerve. The taste of taste taste bud is human taste receptors, human about 10,000 taste buds, each taste buds from 50 to 150 receptors cells, taste bud addition to the distribution in the tongue, but also a small amount of distribution in the palate, pharynx and other parts. The lifespan of these sensor cells is only 1-2 weeks, and the apoptotic sensor cells are made new