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The parsing of food reward

机译：食物奖励的解析

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what is it that is habit-forming about food? Sweet foods and fatty foods are habit-forming and sweet-fatty foods perhaps more than doubly so. Many kitchen and industrial experiments have gone into the determination of the amounts of sugar and butter to optimize the palatability of a given meal or substance. But humans also seek out bitter and tart substances. Cattle seek out and ingest alfalfa, which is indigestible and, interestingly, not very tasty for monogastric animals, such as humans or pigs. What is really known about the elements of orosensory rewards? We know the sweeter the better but that sour, salt, and bitter tastes are accepted only at low concentration and rejected at high concentration (14). What about foodstuffs that are not identified by the four tastes or, as in the case of corn oil, even by olfaction (17)? New data of Liang et al. (9) suggest an answer to this important question
机译：食物形成的习惯是什么？甜食和高脂肪食物是形成习惯的食物，而甜食则可能是双倍的。许多厨房和工业实验已经确定糖和黄油的量，以优化给定餐食或物质的适口性。但是人类也会寻找苦味和酸味物质。牛寻找并摄取苜蓿，而苜蓿对于单胃动物（例如人或猪）来说是不可消化的，而且味道不好。关于口感奖励的要素真正了解多少？我们知道越甜越好，但酸，盐和苦味仅在低浓度下才被接受，而在高浓度下则被拒绝（14）。对于无法通过四种口味或玉米油甚至嗅觉无法识别的食品呢（17）？梁等人的新数据。 （9）建议这个重要问题的答案

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