ผลต่างระหว่างรุ่นของ "การรับรู้รส"
เนื้อหาที่ลบ เนื้อหาที่เพิ่ม
Rescuing 6 sources and tagging 0 as dead.) #IABot (v2.0.8 |
|||
บรรทัด 34:
รสพื้นฐานจะมีส่วนต่อความรู้สึกอร่อยของอาหารในปาก ปัจจัยอื่น ๆ รวมทั้ง[[กลิ่น]]<ref name=kids/>
ที่ตรวจจับโดย[[เยื่อบุผิวรับกลิ่น]]ใน[[จมูก]]<ref>{{cite web | authors = Chudler, Eric H | title = Smell - The Nose Knows | url = http://faculty.washington.edu/chudler/nosek.html | publisher = washington.edu | deadurl = no | archiveurl = https://web.archive.org/web/20170913090326/http://faculty.washington.edu
เนื้ออาหาร<ref>{{cite book | ref = harv | last = Rosenthal | first = Andrew J | year = 1999 | title = Food texture: measurement and perception | url = https://books.google.com/books?id=aJBIbvClWfcC&lpg=PP1&dq=Food%20texture&pg=PA36#v=onepage&q&f=false | publisher = Springer | pages = 3, 36 }}</ref>
ที่ตรวจจับโดย[[ตัวรับแรงกล]] และประสาทกล้ามเนื้อต่าง ๆ เป็นต้น<ref>{{harvnb | Rosenthal |1999 | pp = [https://books.google.com/books?id=aJBIbvClWfcC&lpg=PP1&dq=Food%20texture&pg=PA4#v=onepage&q&f=false 4] }}</ref>,
บรรทัด 213:
{{citation | year = 1999 | author1 = Yamaguchi, Shizuko | author2 = Ninomiya, Kumiko | lastauthoramp = yes | chapter = Umami and Food Palatability | chapter-url = https://books.google.com/books?id=P3AggY-dWikC&pg=PA423&dq=umami&hl=en&ei=n6WNTPqEM4y4ceaanY0E&sa=X&oi=book_result&ct=result&resnum=6&ved=0CEEQ6AEwBQ#v=onepage&q=umami&f=false | pages = 423-432 | editor1 = Roy Teranishi | editor2 = Emily L. Wick | editor3 = Irwin Hornstein | title = Flavor Chemistry: Thirty Years of Progress | series = Proceedings of an American Chemical Society Symposium, held 23-27 August 1998, in Boston, Massachusetts | place = Published in New York | publisher = Kluwer Academic/Plenum Publishers | isbn = 0-306-46199-4 | url = https://books.google.com/books?id=P3AggY-dWikC&printsec=frontcover&dq=%22Flavor+chemistry%22#v=onepage&q&f=false | accessdate = 2010-09-13}}</ref>
กรดอะมิโนคือกรดกลูตามิก ทำให้เกิดรสชาติอูมามิ/กลมกล่อม/อร่อย<ref name=umamiinfo /><ref name=ChandrashekarHoonEtal2006>{{Citation | date = 2006-11-16 | author = Chandrashekar, Jayaram; Hoon, Mark A; Ryba, Nicholas J. P. & Zuker, Charles S | lastauthoramp = yes | title = The receptors and cells for mammalian taste | journal = Nature | pmid = 17108952 | volume = 444 | issue = 7117 | pages = 288-294 | doi = 10.1038/nature05401 | url = https://wiki.brown.edu/confluence/download/attachments/1444406/nature05401.pdf | accessdate = 2010-09-13 | archive-date = 2011-07-22 | archive-url = https://web.archive.org/web/20110722041026/https://wiki.brown.edu/confluence/download/attachments/1444406/nature05401.pdf | url-status = dead }}</ref>
แต่[[นิวคลีโอไทด์]]บางอย่าง
(เช่น inosinic acid<ref name=jmin/><ref name=umamiinfo/>
บรรทัด 337:
=== ความชา ===
ทั้งอาหารคนจีนและคนโตบา บาตัก ต่างก็มีแนวคิดเกี่ยวกับ 麻 (''má'' หรือ ''mati rasa'') ซึ่งเป็นความเหน็บชาที่เกิดจาก[[เครื่องเทศ]] เช่น "พริกเสฉวน" (ซึ่งไม่ได้ทำมาจากพืชในสกุลพริกจริง ๆ)
อาหารเสฉวนของจีนและอาหารอินโดนีเซียจาก[[สุมาตราเหนือ]] บ่อยครั้งจะรวมผลิตภัณฑ์เช่นนี้กับพริก เพื่อให้ได้รส 麻辣 หรือ ''málà'' หรือ ชาและเผ็ด หรือ "mati rasa"<ref>{{cite web | title = Spice Pages: Sichuan Pepper (Zanthoxylum, Szechwan peppercorn, fagara, hua jiao, sansho 山椒, timur, andaliman, tirphal) | url = http://gernot-katzers-spice-pages.com/engl/Zant_pip.html | deadurl = no | archiveurl = https://web.archive.org/web/20170915161100/http://gernot-katzers-spice-pages.com/engl/Zant_pip.html | archivedate = 2017-09-15 | access-date = 2018-04-27 | url-status = live }}</ref>
ความรู้สึกเช่นนี้ไม่ใช่การรู้รส เพราะเป็น[[ตัวรับรู้สารเคมี|การรู้สารเคมี]]
บรรทัด 346:
ใน[[อายุรเวท]] รสหนึ่งในหกก็คือรสฝาด (''kasaaya'')<ref>{{cite web | title = Types of Tastes in Ayurveda | url = http://www.ayurshop.com/diet/rasas.html | deadurl = yes | archiveurl = https://web.archive.org/web/20071008083229/http://www.ayurshop.com/diet/rasas.html | archivedate = 2007-10-08 }}</ref>
ใน[[ภาษาสิงหล]]และภาษาอังกฤษสิงหล มันเรียกว่า ''kahata''<ref>{{cite web | title = Sri Lankan English - Updates K | url = http://www.mirisgala.net/Updates/SL_English_Updates_K.html | deadurl = no | at = kahata | quote = (1) : astringent (one of the 6 tastes described in ayurveda, also called stainy in Caribbean English) (Sinhala) | archiveurl = https://web.archive.org/web/20170923161201/http://www.mirisgala.net
=== รสโลหะ ===
บรรทัด 352:
นี่เป็นรสชาติผิดปกติถ้ามีในอาหารและเครื่องดื่ม
เป็นรสที่อาจเกิดจากปฏิกิริยาทางไฟฟ้าในปาก
เช่น ในกรณีที่เกิดจากวัสดุ[[ทันตกรรม]] [[โลหะ]]ที่ไม่เหมือนกันอาจสร้างกระแสไฟฟ้าในระดับที่วัดและรู้สึกได้<ref>{{cite web | url = http://www.toothbody.com/art-battery-in-your-mouth.php | title = Is there a Battery in your Mouth? | publisher = www.toothbody.com | accessdate = 2012-02-10 | deadurl = yes | archiveurl = https://web.archive.org/web/20120228223339/http://www.toothbody.com
[[น้ำตาลเทียม]]บางชนิดอาจมีรสเหมือนโลหะ ซึ่งเป็นความรู้สึกที่ตรวจจับโดยหน่วยรับ TRPV1<ref>{{cite web | last1 = Riera | first1 = Céline E. | last2 = Vogel | first2 = Horst | last3 = Simon | first3 = Sidney A. | last4 = le Coutre | first4 = Johannes | title = Artificial sweeteners and salts producing a metallic taste sensation activate TRPV1 receptors. | date = 2007 | journal = American Journal of Physiology | volume = 293 | number = 2 | pages = R626-R634 | doi = 10.1152/ajpregu.00286.2007 | pmid = 17567713 | url = http://ajpregu.physiology.org/content/293/2/R626 | accessdate = 2012-02-10}}</ref>
[[เลือด]]ก็เป็นอะไรที่คนจำนวนมากรู้สึกว่ามีรสโลหะ<ref>
บรรทัด 656:
* {{cite book | ref = harv | last1 = Gold | first1 = MS | last2 = Caterina | first2 = MJ | year = 2008 | title = 5.04 Molecular Biology of the Nociceptor/Transduction | editors = Bushnell, Catherine; Basbaum, Allan I | work = The Senses: A Comprehensive Reference | volume = 5: Pain | publisher = Elsevier }}
* {{cite web | title = The Science of taste | url = http://www.kitchengeekery.com/articles/science/the-science-of-taste-a27 | publisher = Kitchen Geekery }} An informative article about the science behind taste. Written from a culinary science perspective.
*{{Citation | date = 1978-06 | author = Bartoshuk, Linda M | title = The Psychophysics of Taste | journal = American Journal of Clinical Nutrition | volume = 31 | issue = 6 | pages = 1068-1077 | pmid = 352127 | url = http://www.ajcn.org/cgi/reprint/31/6/1068.pdf | accessdate = 2010-09-12 }}
*{{Citation | year = 2010 | author1 = Chaudhari, Nirupa | author2 = Roper, Stephen D | lastauthoramp = yes | title = The cell biology of taste | journal = Journal of Cell Biology | pmid = 20696704 | volume = 190 | issue = 3 | pmc = 2922655 | pages = 285-296 | doi = 10.1083/jcb.201003144 | url = http://jcb.rupress.org/content/190/3/285.full.pdf | accessdate = 2010-09-13 }}
*{{Citation | year = 1968 | author = Danker, W.H | title = Basic Principles of Sensory Evaluation | place = Philadelphia | publisher = American Society for Testing and Materials | url = https://books.google.com/books?id=F_U5y5GkSToC&printsec=frontcover&dq=sensory+evaluation#v=onepage&q&f=false | accessdate = 2010-09-13 | isbn = 978-0-8031-4572-6 }}
*{{Citation | doi = 10.1016/S0092-8674(00)80697-2 | date = 2000-03-17 | author = Dulac, Catherine | title = The Physiology of Taste, Vintage 2000 | journal = Cell | volume = 100 | issue = 6 | pages = 607-610 | pmid = 10761926 | url = http://www.biochem.arizona.edu/classes/bioc471/pages/Lecture14/t-Dulac.pdf | accessdate = 2010-09-13 | archive-date = 2010-07-18 | archive-url = https://web.archive.org/web/20100718015912/http://www.biochem.arizona.edu/classes/bioc471/pages/Lecture14/t-Dulac.pdf | url-status = dead }}
*{{Citation | year = 2009 | editor = Finger, Thomas E | title = International Symposium on Olfaction and Taste | place = Boston | publisher = Blackwell, for the New York Academy of Sciences | isbn = 1-57331-738-1 | url = https://books.google.com/books?id=KyOHZtkHulEC&printsec=frontcover&dq=International+Symposium+olfaction#v=onepage&q&f=false | accessdate = 2010-09-12 }} Alternative
*{{Citation | year = 2010 | editor = Hui, Y.H | title = Handbook of Fruit and Vegetable Flavors | place = Hoboken, New Jersey | publisher = John Wiley & Sons | isbn = 978-0-470-22721-3 | url = https://books.google.com/books?id=XRVpfmrKpZkC&printsec=frontcover&dq=%22HandbooK<sup>+</sup>of+Fruit+and+Vegetable+%22#v=onepage&q&f=false | accessdate = 2010-09-13 | postscript = See especially comments and key references in regards taste }}
*{{Citation | year = 2006 | editor1 = Thomas Hummel | editor2 = Antje Welge-Lüssen | title = Taste and Smell: An Update | series = Advances in Oto-Rhino-Laryngolog | volume = Vol.63 | place = Basel, Switzerland | publisher = Karger | isbn = 3-8055-8123-8 | url = https://books.google.com/books?id=fuxS-p6bpuwC&printsec=frontcover&dq=Taste+smell#v=onepage&q&f=false | accessdate = 2010-09-12 }}
*{{Citation | year = 1998 | author = Lawless, Harry T., & Heymann, Hildegarde | title = Sensory Evaluation of Food: Principles and Practices | place = New York | publisher = Kluwer Academic/Plenum Publishers | isbn = 0-8342-1752-X | url = https://books.google.com/books?id=BTR7VEJPDWAC&printsec=frontcover&dq=sensory+evaluation+food#v=onepage&q&f=false | accessdate = 2010-09-13 }}
*{{Citation | year = 2006 | editor = Macbeth, Helen | title = Food Preferences and Taste: Continuity and Change | series = The Anthropology of Food and Nutrition | volume = Vol.2 | place = Providence, Rhode Island | publisher = Berghahn Books | isbn = 1-57181-958-4 | url = https://books.google.com/books?id=10yea7-5dQ0C&printsec=frontcover&dq=%22food+preferences+and+taste%22#v=onepage&q&f=false | accessdate = 2010-09-12 }} Paperback
*{{Citation | date = 2006-06-30 | author1 = Reed, Danielle R | author2 = Tanaka, Toshiko | author3 = McDaniel, Amanda H | last-author-amp = yes | title = Diverse tastes: Genetics of sweet and bitter perception | journal = Physiology & Behavior | pmid = 16782140 | volume = 88 | issue = 3 | pages = 215-226 | pmc = 1698869 | doi = 10.1016/j.physbeh.2006.05.033 }}
*{{Citation | year = 1999 | editor = Reineccius, Gary | title = Source Book of Flavours | edition = 2nd | place = Gaithersburg, Maryland | publisher = Aspen | isbn = 0-8342-1307-9 | url = https://books.google.com/books?id=D9LBPoIe-F4C&printsec=frontcover&dq=source+booK<sup>+</sup>flavours#v=onepage&q=source%20book%20flavours&f=false | accessdate = 2010-09-12 | postscript = Previously published 1994 by Chapman & Hall, New York }}
*{{cite journal | authors = Schiffman, SS; Graham, BG | title = Taste and smell perception affect appetite and immunity in the elderly | journal = European Journal of Clinical Nutrition | volume = 54 Suppl 3 | pages = S54-63 | date = 2000-06 | pmid = 11041076 | doi = 10.1038/sj.ejcn.1601026}}
*{{Citation | year = 1997 | editor = Seiden, Allen M | title = Taste and Smell Disorders | series = Rhinology and Sinusology | place = New York | publisher = Thieme | isbn = 0-86577-533-8 | url = https://books.google.com/books?id=JSvZN3y9hSAC&printsec=frontcover&dq=Taste+smell#v=onepage&q&f=false | accessdate = 2010-09-12 }} Alternative
*{{Citation | year = 1993 | author = Shallenberger, R.S | title = Taste Chemistry | place = London & New York | publisher = Blackie Academic & Professional (imprint of Chapman & Hall) | isbn = 0-7514-0150-1 | url = https://books.google.com/books?id=8_bjyjgClq0C&printsec=frontcover&dq=taste+chemistry#v=onepage&q&f=false | accessdate = 2010-09-12 }}
*{{Citation | year = 2003 | author1 = Svrivastava, R.C. | author2 = Rastogi, R.P | lastauthoramp = yes | chapter = Relative taste indices of some substances | chapter-url = https://books.google.com/books?id=hIyM_o4YFZ4C&pg=PA274&dq=%22same+concentration+ (1M)%22&hl=en&ei=6yqRTIz4Ho-evQOM4dnBCw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCwQ6AEwAA#v=onepage&q=%22same%20concentration%20(1M)%22&f=false | title = Transport Mediated by Electrical Interfaces | series = Studies in interface science | volume = vol.18 | place = Amsterdam, Netherlands | publisher = Elsevier Science | isbn = 0-444-51453-8 | url = https://books.google.com/books?id=hIyM_o4YFZ4C&printsec=frontcover&dq=transport+mediated+interfaces#v=onepage&q&f=false | accessdate = 2010-09-12 | postscript = Taste indices of table 9, p.274 are select sample taken from table in Guyton's ''Textbook of Medical Physiology'' (present in all editions) }}
*{{cite journal | authors = Li, X; Staszewski, L; Xu, H; Durick, K; Zoller, M; Adler, E | title = Human receptors for sweet and umami taste | journal = Proceedings of the National Academy of Sciences of the United States of America | volume = 99 | issue = 7 | pages = 4692-6 | date = 2002-04 | pmid = 11917125 | pmc = 123709 | doi = 10.1073/pnas.072090199}}
{{refend}}
| |||