2001年3月1日

1分鐘閱讀

理解味覺

舌頭上的細胞如何感知甜、鹹、酸和苦的味覺？科學家們正在找出答案，並發現大腦如何將這些訊號解釋為各種味道

作者：David V. Smith 和 Robert F. Margolskee

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Taste Fundamentals: Part 1

Taste Fundamentals: Part 2

Anatomy of Taste

DAVID V. SMITH and ROBERT F. MARGOLSKEE approach the study of taste from complementary angles. Smith's training is in psychobiology and neurophysiology. He is professor and vice chairman of the department of anatomy and neurobiology at the University of Maryland School of Medicine, where he has been since 1994, and is a member of the program in neuroscience there. He earned his Ph.D. from the University of Pittsburgh and received postdoctoral training at the Rockefeller University. Margolskee's training is in molecular neurobiology and biochemistry. He is an associate investigator of the Howard Hughes Medical Institute and a professor of physiology and biophysics and of pharmacology at the Mount Sinai School of Medicine, where he has been since 1996. He received his M.D. and Ph.D. in molecular genetics from the Johns Hopkins School of Medicine and did postdoctoral research in biochemistry at Stanford University. He founded the biotechnology company Linguagen in Paramus, N.J.

More by David V. Smith and Robert F. Margolskee
大眾科學 Magazine Vol 284 Issue 3This article was originally published with the title “Making Sense of Taste” in 大眾科學 Magazine Vol. 284 No. 3 ()
doi:10.1038/scientificamerican032001-3enb8t0S1r84KHZYRbpAxc
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