中餐美味标准特有的“口感”研究

A study on the“taste”characteristic of Chinese delicacy standards

近代学人发现口腔“触觉”是华人独有的美食标准,但却长期缺乏通用术语。“口感”的内涵为“食物的质地给予口腔内各部位的感觉之总和”。口感对于美味载体的重要性,正如乐器音色之于乐曲。华人口感始于先民对“滑”感的追求,其背景是粗涩粟饭刺激导致的口腔敏感,其心理学原理在于高级生物感官的“游戏”需要。

Modern scholars have discovered that“tactile sense”of the oral cavity is a unique gourmet standard for Chinese people,however there is no common term for it for long.The connotation of“taste”is“the sum of the sensations given to the various parts of the mouth by the texture of the food”.Taste is important to a delicious carrier,like instrumental tone to music.The mouthfeel for Chinese people began with the ancestors’pursuit of“slippery”,with the background of the sensitivity of the mouth caused by the stimulation of coarse grains;and the psychological principle lies in the“game”needs of advanced biological sensory organs.