![](\"\/wp-content\/uploads\/1778558f0e049f4c44002a36de0d428f.jpg\")
<\/p>\n\n Gri ve k\u0131r\u0131\u015f\u0131kl\u0131klar ka\u00e7\u0131n\u0131lmaz belirtileri ya\u015f. Ve nas\u0131l etkiler zaman bizim duyu-in koklamak ve tat? Elin Mccoy \u043f\u0440\u0438\u043e\u0442\u043a\u0440\u044b\u0432\u0430\u0435\u0442 perdeleri bilim ve rakamlar yapmak i\u00e7in \u015farap \u043f\u0435\u0440\u0435\u0441\u0442\u0430\u0432\u0430\u043b\u043e teslim etmek bize zevk.\n <\/p>\n
<\/p>\n
\nO a\u00e7\u0131ld\u0131\u011f\u0131nda 60, Joe Diaz \u2013 kaliforniya gazeteci, ambiyans hakk\u0131nda bir \u015farap fark etmeye ba\u015flad\u0131, onun alg\u0131 kokular\u0131 s\u0131ras\u0131nda \u015farap tatt\u0131rarak de\u011fi\u015fmeye ba\u015flad\u0131. O \u015fimdi 68 ve ihtiyac\u0131 i\u00e7in daha fazla zaman tan\u0131mak olu\u015fturan \u015farap lezzet. \u00ab\u015eimdi bana gereken be\u015f kez a\u00e7\u0131\u011fa kadeh yakalamak i\u00e7in bir \u015fey daha \u00f6nce \u043b\u043e\u0432\u0438\u043b\u043e\u0441\u044c ile tek bir nefes. Ama e\u011flenceli bir s\u00fcre\u00e7 haline geldi art\u0131k,\u00bb diyor.\n <\/p>\n
\nBize inanmak istiyorum e\u011flenceli bir kadeh \u015farap i\u00e7in ge\u00e7erli olacak bize herhangi bir ya\u015fta. Sonu\u00e7ta, bizim gibi becerileri \u00e7e\u015fniciba\u015f\u0131 zamanla sadece daha iyi, de\u011fil mi?\n<\/p>\n
\nYa\u015fla birlikte gri d\u00f6n\u00fcm sa\u00e7, cilt k\u0131r\u0131\u015f\u0131kl\u0131klar\u0131 g\u00f6r\u00fcn\u00fcr, ve g\u00f6rme ve i\u015fitme genellikle k\u00f6t\u00fc olur, \u2013 herhangi bir merak ve yetene\u011fi, alg\u0131s\u0131, tat ve koku da azal\u0131r?\n<\/p>\n
\nE\u011fer inanan bir ara\u015ft\u0131rma, bir k\u0131sm\u0131 bize \u015fansl\u0131 tutmak \u00e7o\u011fu yetenekleri var \u015fimdi, di\u011fer ayn\u0131 g\u00fc\u00e7 alg\u0131s\u0131 gidecek ve e\u011fimli. Bu s\u00fcreci \u00e7ok bireysel ve kademeli bir azalma duyarl\u0131l\u0131k her zaman a\u00e7\u0131k de\u011fildir.\n<\/p>\n
\n\u00c7\u00fcnk\u00fc duygu, koku (koku) ve tad\u0131 kar\u015f\u0131lamak i\u00e7in farkl\u0131 v\u00fccut sistemleri. Her biri kendi resept\u00f6rler ve n\u00f6ronal ba\u011flant\u0131lar\u0131. Ama zordur vurgulamak katk\u0131, belirli bir sistem i\u00e7inde ortak bir alg\u0131 \u015farap, \u2013 y\u00fcz\u00fcnden, ne koku, tat ve dokunma hissi, a\u011f\u0131zda \u00e7ok i\u00e7 i\u00e7e.\n<\/p>\n
\nAdam hissediyor ve 5 temel tad\u0131<\/strong>: tatl\u0131, ek\u015fi, ac\u0131, tuzlu ve s\u00f6zde bir tat \u00abumami\u00bb (\u00abet\u00bb tad\u0131 \u0433\u043b\u0443\u0442\u0430\u043c\u0430\u0442\u043e\u0432, \u00f6zellikle monosodyum glutamat, pop\u00fcler bir g\u0131da takviyesi).\n<\/p>\n \nHakk\u0131nda be\u015finci tat umami \u2013 tart\u0131\u015fmalar hala yat\u0131\u015fm\u0131\u015f olsa da, onun varl\u0131\u011f\u0131n\u0131 resmen kabul nedeniyle, bireysel alg\u0131lama resept\u00f6rleri sorumlu onun alg\u0131.\n<\/p>\n \nHer birimiz sayabilirsiniz 10.000 tat so\u011fan\u0131, b\u00f6lge tabanl\u0131 merkezli bir dil, i\u00e7 y\u00fczeyi, yanak, g\u00f6ky\u00fcz\u00fcnde ve g\u0131rtlak. Her aroma so\u011fan i\u00e7eren \u00f6zel bir resept\u00f6r h\u00fccreleri, g\u00f6nderen beyne sinyaller.\n<\/p>\n \nBiz yakalar on binlerce farkl\u0131 kokuyu alg\u0131lama yoluyla bunlar\u0131 karma\u015f\u0131k bir mekanizma olan \u00e7al\u0131\u015fma ile kolayca bozulabilmektedir.\n<\/p>\n \nNas\u0131l \u00e7al\u0131\u015ft\u0131\u011f\u0131n\u0131, oldu bir bilmece kadar erken 1990\u0445 zaman dr Richard Axel ve Linda Buck alm\u0131\u015f ortak bir nobel \u00f6d\u00fcl\u00fc i\u00e7in 2004 y\u0131l\u0131nda yapt\u0131\u011f\u0131 ara\u015ft\u0131rma, tarif mekanizmas\u0131 sa\u011flayan bizim koku. Onu \u00f6n s\u0131n\u0131r \u2013 350 aroma-resept\u00f6r \u00fcst k\u0131sm\u0131nda sin\u00fcs enfeksiyonlar\u0131.\n<\/p>\n \nAromatik bile\u015fikler binlerce vard\u0131r, ve sadece tek bir molek\u00fcl girmeleri i\u00e7in bir veya birka\u00e7 \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u043e\u0440\u043d\u044b\u0445 (ile ilgili bir kokusu) resept\u00f6rleri.\n<\/p>\n \nDuyarl\u0131l\u0131k kokuyor \u00e7ok ki\u015fiden ki\u015fiye de\u011fi\u015fir nedeniyle p\u00fcf noktalar\u0131 ve fizyolojik \u00f6zellikleri. Yani, insanlar\u0131n bir k\u0131sm\u0131 \u00abk\u00f6r\u00bb belirli bir ba\u011flant\u0131, \u00f6rne\u011fin, hissetmiyorum \u0422\u0440\u0438\u0445\u043b\u043e\u0440\u0430\u043d\u0438\u0437\u043e\u043b (t\u00fcp defekti). <\/p>\n \nBug\u00fcn zaten bilinen bir koku alma yetene\u011fi s\u00f6n\u00fcml\u00fc daha aktif bir tat. Tat duyumlar\u0131 bir en istikrarl\u0131 duygular\u0131m\u0131z\u0131.\n<\/p>\n \n\u0130lk ba\u015flar bizi terk tad\u0131 ac\u0131. <\/p>\n Erkeklerde azal\u0131yor yava\u015f yava\u015f, ya\u015fam boyunca kad\u0131nlarda bu ba\u015flar, menopoz. Her ne kadar baz\u0131 ara\u015ft\u0131rmalar, hissetme yetisi tuzlu zay\u0131flar daha g\u00fc\u00e7l\u00fc bir duygu, ac\u0131 ve tatl\u0131.\n<\/p>\n \nGelince, bir koku, bir ara\u015ft\u0131rma ABD’DE g\u00f6sterdi ki amerikal\u0131lar\u0131n %30 ya\u015flar\u0131 70-80 y\u0131l ve yakla\u015f\u0131k \u00fc\u00e7te biri, 80 ya\u015f ve \u00fczeri var onunla ilgili. Ve 2002 y\u0131l\u0131nda bir bozulma, koku alma kaydedildi var 62,5% deneklerin ya\u015f 80-97 y\u0131l. Ama bozulma derecesi aral\u0131klar\u0131 \u00e7ok geni\u015f.\n<\/p>\n \nBozulur, her \u015feyden \u00f6nce, bizim ay\u0131rt yetene\u011fi kokular\u0131 aras\u0131nda oldu\u011funu, bu duyarl\u0131l\u0131k ayr\u0131 bir ba\u011flant\u0131 b\u0131rakarak \u00e7ok ayr\u0131.\n<\/p>\n \nOrada bir\u00e7ok teoriler neden ya\u015fla birlikte \u043f\u0440\u0438\u0442\u0443\u043f\u043b\u044f\u044e\u0442\u0441\u044f duygu, koku ve tat.\n<\/p>\n \n\u00c7evre kirlili\u011fi, \u00f6rne\u011fin, b\u00fcy\u00fck etkiler duyu organlar\u0131m\u0131z\u0131n. Diyabet, mukoza iltihab\u0131, kulak enfeksiyonlar\u0131 ve vir\u00fcs t\u00fcr\u00fcne hepatit b ve grip \u00f6nemli bir rol oynamaktad\u0131r azaltmada duyusal duyarl\u0131l\u0131k nedeniyle \u00f6l\u00fcm h\u00fccreleri bast\u0131rmak ve yenileyici bir koku resept\u00f6rleri.\n<\/p>\n \nBir\u00e7ok fakt\u00f6r etkiler, tat ve koku. T\u00fck\u00fcr\u00fck b\u00fcy\u00fck bir rol oynar hissi tat, bu nedenle ila\u00e7 al\u0131m\u0131, \u0432\u044b\u0441\u0443\u0448\u0438\u0432\u0430\u044e\u0449\u0438\u0445 a\u011f\u0131z, yetenekli belirgin de\u011fi\u015ftirmek \u0432\u043a\u0443\u0441\u043e\u0432\u0443\u044e bir resim. Ve \u00e7ok fazla alkol tahri\u015fe neden tat so\u011fan\u0131 ve ayn\u0131 anda bast\u0131rmak duyarl\u0131l\u0131k tatlar.\n<\/p>\n \nO da bilinmektedir ki, kafas\u0131na tekme yetene\u011fine sahiptir kesmek koku.<\/p>\n \u0130ngiliz usta bir \u015farap ticaret Harry Bulunuyor (Harry Waugh) kendi 80 y\u0131ll\u0131k aktif \u00e7e\u015fniciba\u015f\u0131 vurmak kadar oto-kaza, sonra, hangi, darbe sonucu kafa, koku duygular\u0131n\u0131 kaybetmi\u015fti. O zamandan beri g\u00fcvenerek aksine, tat ve dokunma hissi, a\u011f\u0131z kurulu\u011fu, fazla \u015farap aromas\u0131.\n<\/p>\n \nZaman efsanevi amerikan \u015farap ele\u015ftirmeni Robert Parker kafas\u0131n\u0131 vurdu d\u00fc\u015ferse, bisiklet 2002, o aceleyle eve i\u00e7in hemen d\u00f6k\u00fcn, kendinize bir bardak \u015farap ve emin olun koku \u00e7\u0131kt\u0131.\n<\/p>\n \nAy\u0131rt kokular\u0131 da bize yard\u0131mc\u0131 olur, bizim bellek. <\/p>\n 2011 y\u0131l\u0131nda grup \u043d\u0435\u0439\u0440\u043e\u0444\u0438\u0437\u0438\u043e\u043b\u043e\u0433\u043e\u0432 \u00dcniversitesi Claude Bernard (Leon, Fransa) aras\u0131nda bir \u00e7al\u0131\u015fma yapm\u0131\u015ft\u0131r parf\u00fcm, hangi g\u00f6sterdi, yetene\u011fi ay\u0131rt binlerce farkl\u0131 kokular ba\u011fl\u0131d\u0131r egzersiz. Bir tak\u0131m bilim adamlar\u0131 bisikletleri tan\u0131kl\u0131k beyin aktivitesi hem yeni ba\u015flayanlar ve deneyimli parf\u00fcm (35 y\u0131l meslek) test s\u0131ras\u0131nda tan\u0131ma onlarca koku. Performans testi her iki grup iyi ama daha tecr\u00fcbeli olarak, daha h\u0131zl\u0131 ve daha do\u011fru, ve vard\u0131 aktif bir \u015fekilde devreye girebilmesi i\u00e7in di\u011fer k\u0131sm\u0131 beyin \u2013 ta, mesul bellek.\n<\/p>\n \nProfesyoneller d\u00fcnya \u015farap telafi d\u00fc\u015f\u00fc\u015f yeteneklerini tan\u0131ma n\u00fcanslar\u0131 lezzet, unutulmaz bir deneyim tatt\u0131rarak ve birikmi\u015f bellek detaylar\u0131.\n<\/p>\n \n73 ya\u015f\u0131ndaki \u043a\u0430\u043b\u0438\u0444\u043e\u0440\u043d\u0438\u0435\u0446 Dan Berger 40 y\u0131ld\u0131r yaz\u0131yor \u015faraplar hakk\u0131nda ve hala d\u00fczenler ve hakimler \u015farap yar\u0131\u015fmalar\u0131. O emin onun aroma bellek \u015fimdi ona b\u00f6yle bir f\u0131rsat daha \u00f6nce hi\u00e7 olmad\u0131\u011f\u0131 gibi, sayesinde, \u00e7ok say\u0131da \u015farap, o \u00e7al\u0131\u015ft\u0131, tasarruf erken ya\u015ftan itibaren.\n<\/p>\n \nBu ne ya\u015f oynayabilece\u011fi olumlu bir rol yetene\u011fi beynimizin bilgi zevkleri ve kokuyor.\n<\/p>\n \nBerger anlat\u0131yor, \u015farap ele\u015ftirmeni Robert \u0411\u0430\u043b\u044c\u0446\u0435\u0440 (Robert Balzer) durdu \u0441\u0443\u0434\u0435\u0439\u0441\u043a\u0443\u044e uygulama 95 ya\u015f\u0131nda \u2013 ve de\u011fil, duyarl\u0131l\u0131k kayb\u0131, ve ne oldu \u00e7ok yava\u015f. Ve bir efsane \u015farap Mendocino (Ca) John \u041f\u0430\u0440\u0434\u0443\u0447\u0447\u0438, \u00f6ld\u00fc ge\u00e7en sene istedi Berger’in bir rekabet onu d\u0131\u015flamak kompozisyon j\u00fcri taraf\u0131ndan k\u0131rm\u0131z\u0131 \u015faraplar\u0131 zaman ona d\u00f6nd\u00fc 87, \u00e7\u00fcnk\u00fc karar ne olabilir de\u011ferlendirmek k\u0131rm\u0131z\u0131 \u015farap ile eski bir do\u011fruluk olsa beyaz o oldu hala iyi.\n<\/p>\n \nDr. Linda \u0411\u0430\u0440\u0442\u043e\u0448\u0443\u043a (Linda Bartoshuk) Florida \u00dcniversitesi diyor kayb\u0131 kadar korkutucu olsa da, onlara zordur al\u0131\u015fmak. O notlar, beynimizde olu\u015fabilir, yeni bir ileti\u015fim. Joe Diaz, \u00f6rne\u011fin, ya\u015f oldu tercih \u0432\u044b\u0441\u043e\u043a\u043e\u0430\u0440\u043e\u043c\u0430\u0442\u043d\u044b\u0435 beyaz \u015farap gibi \u0412\u0438\u043e\u043d\u044c\u0435 ve \u0422\u043e\u0440\u0440\u043e\u043d\u0442\u0435\u0441.\n<\/p>\n \nVe ayn\u0131 \u015fekilde baz\u0131 sporcular ve onlar\u0131n 70 yetenekli bir maraton ko\u015fmak var tad\u0131mc\u0131 kaydeden de\u011ferlendirmek i\u00e7in yetene\u011fi anahtar ayarlar\u0131 \u015farap ya\u015fl\u0131l\u0131k.\n<\/p>\n \n\u0130yi bir sommelier sizin bu sayg\u0131n firman\u0131zdan ya\u015f, hatta belki de daha yetenekli bulmak tonlar\u0131, s\u0131radan orta ya\u015fl\u0131 bir ki\u015fi.\n<\/p>\n \nBen hat\u0131rl\u0131yorum bir ak\u015fam yeme\u011fi Napa Vadisi ile \u00fcnl\u00fc bir koleksiyoncu, Barney \u0420\u043e\u0434\u0435\u0441\u043e\u043c oldu\u011fu i\u00e7in zaten a\u011f\u0131r 70: o sallayarak burun masada, ama \u0432\u0441\u0442\u0440\u0435\u043f\u0435\u043d\u0443\u043b\u0441\u044f zaman yan\u0131nda duran bir bardak d\u00f6kt\u00fc, \u00e7ok ilgin\u00e7 bir \u015farap.\n<\/p>\n \nPek \u00e7ok \u043d\u0435\u043c\u043e\u043b\u043e\u0434\u044b\u0435 \u015farap \u00fcreticileri, ithalat\u00e7\u0131lar, \u043d\u0435\u0433\u043e\u0446\u0438\u0430\u043d\u0442\u044b ve sommelier kullanmaya devam burnunu ve a\u011f\u0131z i\u00e7in \u00f6nemli karar verme \u015faraplar hakk\u0131nda. Bu ger\u00e7e\u011fi ikna etmek zorunda ya\u015flanma \u015farap severler ki, onlar devam g\u00fcvenmek, kendi g\u00f6r\u00fc\u015f\u00fc ya da ba\u015fka bir ar\u0131za.\n<\/p>\n \nYar\u0131 \u0414\u0440\u0435\u0439\u043f\u0435\u0440\u0443, \u00fcnl\u00fc ana \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u0443 california Ridge Vineyards, bu y\u0131l 79 ya\u015f\u0131na ve onun \u00f6nderli\u011finde \u00fcretilen en iyi \u015farap \u00fclkede 1968 y\u0131l\u0131ndan bu yana. \u0130tiraf tasarruf yapabiliyor safl\u0131k alg\u0131s\u0131 sadece ilk 4-6 \u00f6rnekleri atma. \u00abBu durumda, ben hala emin olmak de\u011ferlendirmelerini,\u00bb diyor.\n<\/p>\n \nTabii ki, bu d\u00fczenli de\u011ferlendirme tatma. \u00dczerinde \u00fcst d\u00fczey ba\u011flarda tar\u0131m \u2013 Lytton Springs ve Monte Bello \u2013 bir\u00e7ok araziler, bu nedenle tad\u0131m olu\u015ftururken \u0431\u043b\u0435\u043d\u0434\u043e\u0432 gerektiren ince bir burnu. Ve Paul yine i\u015fler. \u00abNe zaman olaca\u011f\u0131m m\u00fcmk\u00fcn de\u011fil koku ve tad\u0131 hissetmek, ben de hemen giderim, \u2013 dedi, \u2013 ama bu an kadar geldi!\u00bb <\/p>\n","protected":false},"excerpt":{"rendered":" Gri ve k\u0131r\u0131\u015f\u0131kl\u0131klar ka\u00e7\u0131n\u0131lmaz belirtileri ya\u015f. Ve nas\u0131l etkiler zaman bizim duyu-in koklamak ve tat? Elin Mccoy \u043f\u0440\u0438\u043e\u0442\u043a\u0440\u044b\u0432\u0430\u0435\u0442 perdeleri bilim ve rakamlar yapmak…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-9403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ilgili-bilgiler"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/comments?post=9403"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9403\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/media?parent=9403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/categories?post=9403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/tags?post=9403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nNe zaman gidiyor duygular<\/h3>\n
Bellek hissi<\/h2>\n