Biology Assignment代写:味觉科学

Gustatory scientists have revealed that the secret power that creates the taste of spicy is called the sanshool. This is an ingredient that’s responsible for the numbing, tingling sensation caused by eating food cooked with Szechuan peppercorns. Interestingly enough, the sanshool does not have a taste component, but rather acts like a vibrator, tickling our taste buds. It triggers the motion of trembling, which is then detected by the special tactile sensors on our tongues. Apparently, sanshool is found very rich in an oriental spice, known as the Szechuan pepper, which is widely distributed in all the Chinese restaurants in Britain.

To investigate this, Dr Hagura and his research team at University College London have devised an interesting experiment on the sanshool. The sanshool was applied to the lower lip of participants. Their right index finger was attached to electrodes that generate vibrations. When pungency was sensed, participants were asked to judge the frequency of the tingly sensation brought on the lip by comparing it with the frequency of mechanical vibrations applied to their right index finger.

As a result, the frequency that the most participants felt was around 50 Hz which corresponds to tactile RA1 afferent fibres. According to brain anatomy, the RA1 area is responsible for detecting light touch and vibration. Vibration receptors tell you whether, for example, you’re running your finger across silk or denim. Thus the sanshool is therefore not contributing to the taste, but a tactile factor generating vibrating sensations that active the taste buds.