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研究“好吃”的概念并非易事。除了食物本身的因素以外,感觉和生理状态也十分重要。味道和嗅觉都与化学物质相关,嗅觉还与过往饮食的嗜好和经验有关。化学性的味和口腔中的感觉信号是从口腔经过延髓的孤束核和丘脑进入大脑,然后传入脑的岛盖部。气味是由鼻腔上皮,经嗅结节、梨状皮质、扁桃体、嗅内皮质等进行一系列的传导。此外,对食物的评价还关系到许多其他因素,如人的心理,即人们对某种食物的经验性情报,比如将某种调
It is not easy to study the concept of “delicious”. In addition to the food itself factors, the feeling and physiological state is also very important. Taste and smell are all related to chemicals. Smell is also related to past diet habits and experiences. The chemical taste and oral sensory signals are transmitted from the mouth through the medulla oblongata solitary nucleus and the thalamus into the brain and into the brain’s island cap. Odor is the nasal epithelium, the olfactory nodules, piriform cortex, tonsils, snorting the cortex and a series of conduction. In addition, the evaluation of food is also related to many other factors, such as human psychology, that is, people’s empirical information on a certain food, such as a certain tune