gustatory sense

简明释义

味觉

英英释义

例句

1.Wine tasting events are designed to stimulate the gustatory sense 味觉感知 of participants.

品酒活动旨在刺激参与者的味觉感知。

2.The chef's expertise enhances the diners' gustatory sense 味觉感知 by using fresh ingredients.

厨师的专业知识通过使用新鲜的食材增强了用餐者的味觉感知。

3.The gustatory sense 味觉感知 plays a crucial role in our enjoyment of food.

在我们享受食物的过程中，味觉感知起着至关重要的作用。

4.Certain foods can evoke strong memories through the gustatory sense 味觉感知.

某些食物可以通过味觉感知唤起强烈的记忆。

5.Children often develop their gustatory sense 味觉感知 by trying a variety of flavors.

孩子们通常通过尝试各种口味来发展他们的味觉感知。

作文

The human body is a marvel of interconnected systems, each contributing to our overall experience of the world. Among these systems, the gustatory sense plays a crucial role in how we perceive flavors and enjoy food. The gustatory sense refers to our ability to taste, which is primarily facilitated by taste buds located on the tongue. These taste buds are sensitive to five basic tastes: sweet, sour, salty, bitter, and umami. Each of these tastes triggers different responses in our brain, influencing our preferences and dietary choices.When we consume food, our gustatory sense works in tandem with our olfactory senses, which are responsible for smell. This combination creates a complex flavor profile that can evoke emotions and memories. For example, the smell of freshly baked cookies might remind someone of their childhood, while the taste of a favorite dish can transport them back to a special moment in their life. This deep connection between taste and memory highlights the importance of the gustatory sense beyond mere sustenance.Moreover, the gustatory sense is not only about enjoying flavors; it also serves a vital function in survival. Our ability to taste helps us identify nutritious foods and avoid potentially harmful substances. Bitter tastes, for instance, often signal the presence of toxins, prompting us to reject certain items. Similarly, the craving for sweet flavors can guide us towards energy-rich foods, essential for our daily activities.In recent years, there has been growing interest in the science of taste, leading to advancements in gastronomy and culinary arts. Chefs and food scientists are now experimenting with the gustatory sense, creating innovative dishes that challenge traditional notions of flavor. Molecular gastronomy, for instance, combines scientific techniques with culinary practices to enhance the dining experience. By manipulating textures and flavors, chefs can surprise and delight diners, making meals more memorable.However, the gustatory sense can be affected by various factors, including age, health conditions, and lifestyle choices. As people age, they may experience a decline in their taste sensitivity, leading to changes in appetite and food preferences. Additionally, certain medical conditions, such as sinus infections or neurological disorders, can impair the gustatory sense, altering one’s ability to enjoy food.Furthermore, the rise of processed foods has also impacted our gustatory sense. Many commercially available products are engineered to be hyper-palatable, often loaded with sugar, salt, and artificial flavors. While these foods may provide immediate gratification, they can desensitize our taste buds over time, leading to a diminished appreciation for natural flavors.In conclusion, the gustatory sense is an integral part of our sensory experience, influencing our food choices, memories, and even our health. It is essential to nurture our gustatory sense by exploring diverse flavors and prioritizing fresh, wholesome ingredients. By doing so, we not only enhance our enjoyment of food but also contribute to our overall well-being. As we continue to learn more about the complexities of taste, we can appreciate the gustatory sense not just as a biological function but as a gateway to cultural experiences and personal connections.

人类身体是一个相互关联的系统奇迹，每个系统都为我们整体体验世界做出贡献。在这些系统中，味觉在我们如何感知味道和享受食物方面发挥着至关重要的作用。味觉是指我们品尝的能力，这主要通过位于舌头上的味蕾来实现。这些味蕾对五种基本味道非常敏感：甜、酸、咸、苦和鲜。每一种味道都会在我们的脑中引发不同的反应，影响我们的偏好和饮食选择。当我们消费食物时，我们的味觉与嗅觉系统共同工作，后者负责嗅觉。这种结合创造了复杂的风味特征，可以唤起情感和记忆。例如，新鲜烘焙饼干的气味可能会让某人想起他们的童年，而喜欢的菜肴的味道可以将他们带回生活中的特殊时刻。这种味道与记忆之间的深厚联系突显了味觉的重要性，超越了单纯的生存需求。此外，味觉不仅仅是享受风味；它在生存中也起着至关重要的作用。我们品尝的能力帮助我们识别营养丰富的食物并避免潜在有害的物质。例如，苦味通常表明存在毒素，促使我们拒绝某些物品。同样，对甜味的渴望可以引导我们选择富含能量的食物，这对我们的日常活动至关重要。近年来，对于味觉科学的兴趣不断增长，导致了美食和烹饪艺术的进步。厨师和食品科学家现在正利用味觉进行创新菜肴的实验，挑战传统的风味观念。分子美食学结合了科学技术与烹饪实践，以增强用餐体验。通过操控质地和风味，厨师可以惊喜和愉悦食客，使餐点更加难忘。然而，味觉可能会受到各种因素的影响，包括年龄、健康状况和生活方式选择。随着年龄的增长，人们可能会经历味觉敏感度的下降，从而导致食欲和食物偏好的变化。此外，某些医疗条件，例如鼻窦感染或神经系统疾病，可能会损害味觉，改变一个人享受食物的能力。此外，加工食品的兴起也对我们的味觉产生了影响。许多商业产品经过工程设计，具有超高的可口性，通常含有大量的糖、盐和人工香料。虽然这些食物可能提供即时的满足感，但它们可能会随着时间的推移使我们的味蕾失去敏感性，从而导致对自然风味的欣赏减少。总之，味觉是我们感官体验的重要组成部分，影响着我们的食物选择、记忆甚至健康。培养我们的味觉至关重要，通过探索多样的风味和优先选择新鲜、健康的成分来实现。这样做，我们不仅增强了对食物的享受，还促进了我们的整体健康。随着我们继续学习味觉的复杂性，我们可以欣赏味觉不仅仅作为一种生物功能，更是通向文化体验和个人联系的门户。