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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？313Please respect copyright.ＰＥＮＡＮＡhNeFSiaQzR
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答案就在於舌頭上的味蕾感測機制之上。313Please respect copyright.ＰＥＮＡＮＡYXpHrdWLce
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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。313Please respect copyright.ＰＥＮＡＮＡGdEag3iZP3
以感測甜味為例，以下為扼要的簡化過程。313Please respect copyright.ＰＥＮＡＮＡQo565KaaKG
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1.甜味物質與味蕾上的T1R2及T1R3合併。313Please respect copyright.ＰＥＮＡＮＡKY2frvh83j
(Type1 Taste Receptor member 2 and 3)313Please respect copyright.ＰＥＮＡＮＡ7P7tkjH4Kb
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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)。313Please respect copyright.ＰＥＮＡＮＡ6JJ3kBI3bp
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3. 鈣離子觸動TRPM5，產生電流。313Please respect copyright.ＰＥＮＡＮＡ8hwo9nukoD
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4. 電流經由神經細胞傳到大腦。313Please respect copyright.ＰＥＮＡＮＡdZfda5c8ry
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5. 大腦分析電流訊息，製造甜味的感覺。313Please respect copyright.ＰＥＮＡＮＡeYc8p93jMi
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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。313Please respect copyright.ＰＥＮＡＮＡy0RBys6br1
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TRPM5除了能夠感測鈣離子後，亦能感測溫度。313Please respect copyright.ＰＥＮＡＮＡx1AaGzQXiW
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。313Please respect copyright.ＰＥＮＡＮＡcTI1UqiOML
而電流越強的話，大腦便會轉遞出越甜的感覺。313Please respect copyright.ＰＥＮＡＮＡYDi0bI3Hso
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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。313Please respect copyright.ＰＥＮＡＮＡNdbzCk7mww
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