咖啡凉了,苦味加重;菜汤凉了,咸味愈浓。热腾腾的饭菜,分外芳香,冷饭冷菜则素然无味,这是何故呢?原来人之所以能够感受到食物的各种滋味,是由于味觉和嗅觉共同作用的结果。味觉是能溶于水或唾液中的化学物质作用于舌面和口腔粘膜上的味蕾所引起的感觉。味觉的敏感度往往受食物温度刺激的 Coffee is cold, bitter taste worse; soup is cold, savory and more concentrated. Hot meals, exceptionally fragrant, cold rice cold dish is tasteless, why is this? The original reason why people can feel the taste of food is due to the combination of taste and smell the result. Taste is the sensation caused by the taste buds that dissolve in water or saliva and act on the tongue and oral mucosa. Taste sensitivity is often stimulated by the temperature of the food