2001年3月1日

1分钟阅读

理解味觉

舌头上的细胞如何感知甜、咸、酸和苦的味觉？科学家们正在找出答案，并发现大脑如何将这些信号解释为各种味道

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
大众科学 Magazine Vol 284 Issue 3This article was originally published with the title “Making Sense of Taste” in 大众科学 Magazine Vol. 284 No. 3 ()
doi:10.1038/scientificamerican032001-3enb8t0S1r84KHZYRbpAxc
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