论文部分内容阅读
嗅觉对品尝食物至关重要;若仅靠味觉,大多数人可能佳肴入口也领略不到其滋味。如果你捏紧鼻子吃苹果和洋葱,会觉得两者的味道好像差不多,不同的是吃洋葱时舌头略有刺痛之感。 美国费城的“莫内尔化学感官中心”的研究人员在一份研究报告中指出,所有人天生就能辨别甜、酸、苦、辣、咸等味道,但味觉灵敏与否则和遗传有关。 常人所能闻到的至少有一万种气味,但如果蒙住双眼,最多只能辨出大约一百种气味,例如丁香味、鱼味或番柏味。 而品味专家的鼻子则与常人不同,他们能常人之所不能,为世界添姿增采。这些身怀绝技的人是从哪里找来的呢?其中大部分是从著名大学物色的,首要条件是鼻孔大,味觉灵敏过人,此外还要经过不断训练。如受过严格训练的香气专家詹姆斯·贝尔的鼻子能辨别五千种香气。
Smell is essential for tasting food; most people may not taste the same if they rely on taste alone. If you squeeze your nose and eat apples and onions, you will find the two taste almost the same, with the difference being that the tongue is slightly tingling when eating onions. Researchers at the Mornell Center for Chemistry and Sensing in Philadelphia in the United States pointed out in a research report that all people are naturally able to distinguish between sweet, sour, bitter, spicy and salty flavors, but their sensitivity to taste is not genetically related. Everyone can smell at least ten thousand kinds of smell, but if you blindfolded, can only identify about one hundred kinds of scent, such as cloves, fish or cypress flavor. The taste of experts and the nose is different from ordinary people, they can not be ordinary people, Tim Tim added to the world. Where are these people with great skills come from? Most of them are from prestigious universities, the first condition is the nostrils, taste sensitive extraordinary, in addition to go through continuous training. As a well-trained aroma expert James Bell’s nose can distinguish five thousand kinds of aroma.