咖啡語言裡的科學
咖啡語言裡的科學...演戲的居多
by jordan325
味覺的意義，並非用於分辨剃刀般的酸或絲綢般的口感，
而在趨吉避凶。
簡單來說，甜味昭示食物富含熱量，鮮(umami)和胺基酸連結，鹹提供離子平衡，
酸和苦則用於示警，恐怕食物中有毒──這些都最粗略來說。
味覺之複雜，每一步里程都是nature等級的論文，
例如去年發現的酸受器
http://www.nature.com/nature/journal/v442/n7105/abs/nature05084.html
而苦味受器家族們(T2Rs,TAS2R...)動輒有二三十名成員。
演戲或看戲，不管是滿足誰的慾望，至少內觀人生。
降龍十八掌就算練到出神入化，會做二十四橋明月夜嗎？當然不會，
因為那要練蘭花拂穴手 XD
我的意思是，
咖啡裡的味覺科學，對於喝或煮一杯好咖啡實在沒什麼實質幫助......
提供一篇味覺受器的review
圖大字少日期新^^
http://www.nature.com/nature/journal/v444/n7117/full/nature05401.html
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