Taste has a dual role. Like other senses it informs the individual about the external world, but unlike other senses it connects that perception with information about the internal environment. The principal function of taste is similar in all higher species. Molecules act on specialized sensory cells (= taste cells) in various regions of the oral cavity thus triggering signals, which are relayed to the cortex via afferent nerves, the caudal hindbrain and the thalamus. Taste afferents also reach the hypothalamus and the limbic system. The taste of food triggers physiological and behavioral reactions in man and animals. Stimulation of taste cells immediately elicits salivation, secretion of gastric acid and pancreatic juice as well as secretion of gastrointestinal and pancreatic hormones. Innate and learned taste preferences or aversions play an important role in food selection and taste aversions are considered to be reliable indicators of malaise. Neural signals from the periphery or humoral factors which are sensed by receptors in the central nervous system both can change the acceptance of a certain taste. Endogenous opiates in the brain seem to play a special role in the modulation of taste perception. The amygdala is apparently a brain area which is particularly important for taste perception.
味觉具有双重作用。与其他感官一样，它能让个体了解外部世界，但与其他感官不同的是，它将这种感知与有关内部环境的信息联系起来。在所有高等物种中，味觉的主要功能都是相似的。分子作用于口腔各个区域的特殊感觉细胞（即味觉细胞），从而触发信号，这些信号通过传入神经、后脑尾部和丘脑传递到大脑皮层。味觉传入神经也会到达下丘脑和边缘系统。食物的味道会引发人类和动物的生理及行为反应。刺激味觉细胞会立即引起唾液分泌、胃酸和胰液分泌，以及胃肠和胰腺激素的分泌。先天和后天形成的味觉偏好或厌恶在食物选择中起着重要作用，味觉厌恶被认为是身体不适的可靠指标。来自外周的神经信号或中枢神经系统中受体所感知的体液因素都可以改变对某种味道的接受程度。大脑中的内源性阿片类物质似乎在味觉感知的调节中发挥着特殊作用。杏仁核显然是一个对味觉感知特别重要的脑区。
