Mammalian taste perception
Mammalian taste perception
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DOI：
10.1016/j.cub.2007.12.017
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发表时间：
2008-02-26
期刊：
影响因子：
9.2
通讯作者：
Spector, Alan C.
中科院分区：
文献类型：
--
作者：
Breslin, Paul A. S.;Spector, Alan C.
当某些种类的化学物质接触舌头、上颚、喉咙以及某些物种会厌和食道上部附近的专门上皮味觉受体细胞时，味觉被激活。在外周检测到的各种类别的味觉刺激被单独或组合处理，以刺激与营养素和毒素相关的感知，驱动复杂的摄取或排斥行为，并启动有助于食物消化和同化的生理过程。我们在这里的目标是审查一些基本原则的味觉功能和其基础的神经生物学，同时强调一些方法和解释的问题与评估的味觉在人类和非语言哺乳动物。
The sense of taste is activated when certain classes of chemicals contact specialized epithelial taste receptor cells in the tongue, palate, throat and, in some species, near the epiglottis and the upper esophagus. The various categories of taste stimuli detected at the periphery are processed alone, or in combination, to stimulate the percepts associated with nutrients and toxins, to drive complex ingestion or rejection behaviors, and to initiate physiological processes that aid in the digestion and assimilation of food. Our objectives here are to review some basic principles of taste function and its underlying neurobiology, while highlighting some of the methodological and interpretive issues associated with the assessment of taste perception in humans and nonverbal mammals.