杨嘉辉 郭博凯 唐智生 蒋亚兰 杨婷婷 庾旭明 梁勤 刘丽园

    [摘要]人的五味酸甜苦辣咸，感知味觉是每一个健康人都拥有的功能，味觉是亲密的知觉。感知觉是人类最初级的心理过程，其他一切心理活动都是在感觉获得的基础上产生。感觉按照刺激的来源可分为三大类，其中味觉感官接受外部的刺激，直接反映外界事物特性的外部感觉。给予咽部味觉刺激，可促使咽部在皮质相应面积增加。一些脑卒中患者长期留置鼻饲管，这类患者往往缺乏来自经口味觉刺激。由于味觉的相应缺失，患者可能产生较严重的脑功能障碍。本文针对味觉感应、传递、产生及味觉在大脑认知功能的定位进行综述。

    [关键词]味觉传导;脑功能;综述;定位;口腔刺激

    [中图分类号] R33 [文献标识码] A? [文章编号]2095-0616(2021)22-0039-04

    Progress of clinical research on the localization of taste generation in the human brain

    YANG? Jiahui? GUO? Bokai? TANG? Zhisheng? JIANG? Yalan? YANG? TingtingYU? Xuming? LIANG? Qin? LIU? Liyuan

    Department of Rehabilitation Medicine， Guilin People's Hospital， Guangxi， Guilin 541002， China

    [Abstract] Every healthy person is endowed with the function of sensing the sour， sweet， bitter， hot， and salty flavor. The sense of taste is an intimate perception. Sensory perception is the most primary psychological process of human beings， and all the other psychological activities are produced on the basis of what is obtained by it. According to the sources of sensory stimuli， it can be divided into three categories ......