味觉处理：动物模型的启示。
Taste Processing: Insights from Animal Models.
机构信息
Department of Psychology, Psychobiology Area, University of Huelva, Campus El Carmen, 21071 Huelva, Spain.
Faculty of administrative and social sciences, Autonomous University of Baja California, Tijuana 22890, Mexico.
出版信息
Molecules. 2020 Jul 8;25(14):3112. doi: 10.3390/molecules25143112.
Taste processing is an adaptive mechanism involving complex physiological, motivational and cognitive processes. Animal models have provided relevant data about the neuroanatomical and neurobiological components of taste processing. From these models, two important domains of taste responses are described in this review. The first part focuses on the neuroanatomical and neurophysiological bases of olfactory and taste processing. The second part describes the biological and behavioral characteristics of taste learning, with an emphasis on conditioned taste aversion as a key process for the survival and health of many species, including humans.
味觉处理是一种涉及复杂生理、动机和认知过程的适应机制。动物模型为味觉处理的神经解剖学和神经生物学成分提供了相关数据。在这些模型中，本文描述了味觉反应的两个重要领域。第一部分重点介绍嗅觉和味觉处理的神经解剖学和神经生理学基础。第二部分描述了味觉学习的生物学和行为特征，重点介绍条件性味觉厌恶作为许多物种（包括人类）生存和健康的关键过程。
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