一碗同等糖份的紅豆沙,如果將熱紅豆沙和凍紅豆沙比較的話,熱紅豆沙感覺起上來總是會比較甜,究竟為何會這樣呢?1413Please respect copyright.PENANATeTrf27RPz
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答案就在於舌頭上的味蕾感測機制之上。1413Please respect copyright.PENANAMnZT5quboz
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(圖2)我們的舌頭上佈滿味蕾細胞,主要功能是為我們感測食物的味道。1413Please respect copyright.PENANA2bTMuNUx32
以感測甜味為例,以下為扼要的簡化過程。1413Please respect copyright.PENANAQ2O7S9SohP
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1.甜味物質與味蕾上的T1R2及T1R3合併。1413Please respect copyright.PENANA7dn7Rp40Ih
(Type1 Taste Receptor member 2 and 3)1413Please respect copyright.PENANACvYxVjA3j2
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2.其後觸發一系列的細胞反應,並產生出鈣離子(Ca2+ ion)。1413Please respect copyright.PENANAgpX0adJYHC
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3. 鈣離子觸動TRPM5,產生電流。1413Please respect copyright.PENANAfLrUBpxgOx
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4. 電流經由神經細胞傳到大腦。1413Please respect copyright.PENANA4JlOcziaHf
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5. 大腦分析電流訊息,製造甜味的感覺。1413Please respect copyright.PENANAozj7o60Yqx
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(圖3)那麼,為何熱紅豆沙會比較甜呢?玄機就在圖中機制的第三步。1413Please respect copyright.PENANAeeXYuCzuLZ
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TRPM5除了能夠感測鈣離子後,亦能感測溫度。1413Please respect copyright.PENANAm1fu9B9z2A
若然食物溫度提升的話,TRPM5所發出的電流強度便會有所增長。1413Please respect copyright.PENANA4aoo2lpCMe
而電流越強的話,大腦便會轉遞出越甜的感覺。1413Please respect copyright.PENANA98ylOagEQi
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而正正就是因為這個緣故,儘管糖份一樣,熱紅豆沙食起上來會比凍紅豆沙感覺起上來會比較甜。1413Please respect copyright.PENANAUfu8mN8JUI
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