ABOUT THE SPEAKER
Camilla Arndal Andersen - Neuroscientist
Instead of asking them what they think, Camilla Arndal Andersen covers her subjects in sensors to reveal their unfiltered and subconscious response to food.

Why you should listen

Tapping into the subconsciousness, Camilla Arndal Andersen has found evidence that the brain registers even the smallest taste differences. Her work has also found evidence that fat could be a new sixth basic taste -- seemingly registered by its taste, in addition to its texture and smell.

Arndal Andersen performs these experiments at her lab in Brabrand, Denmark, and as a scientist at DuPont Nutrition and Biosciences ApS. She does it with the ultimate goal to understand how our brain registers sugar and fat, to engineer healthier food without compromising taste.

More profile about the speaker
Camilla Arndal Andersen | Speaker | TED.com
TED@DuPont

Camilla Arndal Andersen: What happens in your brain when you taste food

卡蜜拉‧安道爾‧安德森: 品嚐食物時的大腦反應

Filmed:
1,767,675 views

透過迷人的研究和趣聞,神經科學家卡蜜拉‧安道爾‧安德森帶我們進入她透過大腦掃瞄來研究人類味覺的實驗室。她揭露了我們大腦如何在潛意識中體驗食物的驚人發現,並說明這些資料如何能協助我們吃得更健康且美味。
- Neuroscientist
Instead of asking them what they think, Camilla Arndal Andersen covers her subjects in sensors to reveal their unfiltered and subconscious response to food. Full bio

Double-click the English transcript below to play the video.

00:12
So I had this very interesting有趣 experience經驗
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我有段非常有趣的經驗,
00:16
five years年份 ago.
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發生在五年前。
00:18
You know, me and my husband丈夫,
we were out grocery雜貨 shopping購物,
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我和我先生出門買菜購物,
00:21
as we do every一切 other day,
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我們每兩天就會去一次,
00:22
but this time, we found發現 this fancy幻想,
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但這次,我們發現一種昂貴的,
00:26
you know, I'm talking fair-trade公平交易,
I'm talking organic有機,
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我說的是符合公平貿易的、有機的,
00:29
I'm talking Kenyan肯尼亞, single-origin單原點 coffee咖啡
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我在說的是肯亞的單品咖啡,
00:32
that we splurged揮霍 and got.
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我們捨得花大錢去買的咖啡。
00:35
And that was when the problem問題
started開始 already已經.
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問題就是從那時開始的。
00:38
You know, my husband丈夫,
he deemed認為 this coffee咖啡 blend混合 superior優越
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我先生認為這種調豆咖啡
比我們平常喝的便宜咖啡更優,
00:42
to our regular定期 and much cheaper便宜 coffee咖啡,
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00:44
which哪一個 made製作 me imagine想像 a life
based基於 solely獨自 on fancy幻想 coffee咖啡
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這讓我想像我們過著
只要高檔咖啡的生活
00:49
and I saw our household家庭 budget預算 explode爆炸.
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以及我們家庭預算的破表。
00:51
(Laughter笑聲)
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(笑聲)
00:52
And worse更差 ...
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還更糟糕……
00:55
I also feared害怕 that this investment投資
would be in vain徒然.
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我也擔心這項投資會白費。
00:58
That we wouldn't不會 be able能夠 to notice注意
this difference區別 after all.
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畢竟我們無法分辨出其中的差異。
01:03
Unfortunately不幸, especially特別 for my husband丈夫,
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不幸的是,特別是對我先生而言,
01:07
he had momentarily瞬間 forgotten忘記了
that he's married已婚 to a neuroscientist神經學家
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他時常忘了太太是一位神經科學家
01:10
with a specialty專業 in food餐飲 science科學.
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且專長還是食品科學。
01:12
(Laughter笑聲)
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(笑聲)
01:13
Alright好的?
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是吧?
01:14
So without further進一步 ado忙亂,
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所以,廢話不多說,
01:16
I mean, I just put him to the test測試.
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我就把他抓來做測試。
01:19
I set up an experiment實驗
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我設計了一項實驗,
01:21
where I first blindfolded蒙住眼睛 my husband丈夫.
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先將我先生的眼睛矇住。
01:24
(Laughter笑聲)
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(笑聲)
01:25
Then I brewed釀造 the two types類型 of coffee咖啡
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接著,我煮了兩種咖啡,
告訴他我會一次拿一種咖啡給他喝。
01:29
and I told him that
I would serve服務 them to him
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01:31
one at a time.
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01:34
Now, with clear明確 certainty肯定,
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我先生非常肯定地描述
01:36
my husband丈夫, he described描述
the first cup杯子 of coffee咖啡
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第一杯咖啡比較生、比較苦。
01:38
as more raw生的 and bitter.
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01:40
You know, a coffee咖啡
that would be ideal理想 for the mornings早晨
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你知道的,這種咖啡很適合早晨,
01:42
with the sole唯一 purpose目的 of terrorizing恐嚇
the body身體 awake甦醒 by its alarming驚人 taste味道.
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唯一的目的就是用那嚇人的
口味把身體立刻喚醒。
01:46
(Laughter笑聲)
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(笑聲)
01:48
The second第二 cup杯子 of coffee咖啡,
on the other hand,
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而第二杯咖啡
01:51
was both fruity果味 and delightful愉快.
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則帶有果香使讓人心情愉悅。
01:55
You know, coffee咖啡 that one
can enjoy請享用 in the evening晚間 and relax放鬆.
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就是那種可在晚上享用,
使人放鬆的咖啡。
02:01
Little did my husband丈夫 know, however然而,
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然而,我先生並不知道,
02:04
that I hadn't有沒有 actually其實 given特定 him
the two types類型 of coffee咖啡.
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我其實沒讓他喝兩種咖啡。
02:07
I had given特定 him the exact精確 same相同
cup杯子 of coffee咖啡 twice兩次.
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他兩次喝到的都是同一種咖啡。
02:10
(Laughter笑聲)
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(笑聲)
02:13
And obviously明顯, it wasn't
this one cup杯子 of coffee咖啡
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很顯然,這一杯咖啡
02:16
that had suddenly突然 gone走了
from horrible可怕 to fantastic奇妙.
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不會突然從難喝變好喝。
02:19
No, this taste味道 difference區別
was a product產品 of my husband's丈夫 own擁有 mind心神.
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不,這種在口味上的差異
是我先生的心理作用造成的。
02:23
Of his bias偏壓 in favor偏愛 of the fancy幻想 coffee咖啡
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他偏愛那款高價咖啡而產生的偏見,
02:26
that made製作 him experience經驗 taste味道 differences分歧
that just weren't there.
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讓他嚐到了根本不存在的口味差別。
02:31
Alright好的, so, having saved保存
our household家庭 budget預算,
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好,所以,我們的家庭預算得救了,
02:36
and finishing精加工 on a very good laugh,
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也以大笑作結,特別是我——
02:38
me especially特別 --
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02:39
(Laughter笑聲)
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(笑聲)
02:40
I then started開始 wondering想知道
just how we could have received收到
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接著,我開始納悶,為什麼單一杯咖啡
會讓我們感受到兩種截然不同的反應?
02:43
two such這樣 different不同 responses回复
from a single cup杯子 of coffee咖啡.
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02:47
Why would my husband丈夫
make such這樣 a bold膽大 statement聲明
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為什麼我先生會冒著餘生
成為大眾笑柄的風險,
02:51
at the risk風險 of being存在 publicly公然 mocked嘲笑
for the rest休息 of his life?
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做出如此大膽的陳述?
02:55
(Laughter笑聲)
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(笑聲)
02:58
The striking引人注目 answer回答 is
that I think you would have doneDONE the same相同.
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驚人的答案是,我認為
換成你們也會做出一樣的結論。
03:03
And that's the biggest最大 challenge挑戰
in my field領域 of science科學,
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那是我的科學領域中最大的挑戰,
03:06
assessing評估 what's reality現實
behind背後 these answers答案
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評估我們接收到的這些答案
背後的真相是什麼。
03:09
that we receive接收.
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03:10
Because how are we
going to make food餐飲 tastier美味
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如果我們無法仰賴人們說的喜好口味,
03:13
if we cannot不能 rely依靠 on what people
actually其實 say they like?
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那我們要如何才能讓食物變得更可口?
03:18
To understand理解, let's first have a look
at how we actually其實 sense food餐飲.
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為了了解這一點,咱們先來
談談我們如何感受食物。
03:22
When I drink a cup杯子 of coffee咖啡,
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當我喝下一杯咖啡,
03:25
I detect檢測 this cup杯子 of coffee咖啡
by receptors受體 on my body身體,
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我會用身體的接收器來偵測這杯咖啡,
03:29
information信息 which哪一個 is then turned轉身
into activated活性 neurons神經元 in my brain.
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資訊接著會被轉換成
我大腦中活化的神經元。
03:34
Wavelengths波長 of light
are converted轉換 to colors顏色.
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光的波長會被轉換為顏色。
03:37
Molecules分子 in the liquid液體
are detected檢測 by receptors受體 in my mouth,
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我口中的接收器
會偵測到液體的分子,
03:41
and categorized分類 as one
of five basic基本 tastes口味.
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將它歸為五種基本的味道。
03:45
That's salty, sour,
bitter, sweet and umami鮮味.
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分別為:鹹、酸、苦、甜、鮮。
03:50
Molecules分子 in the air空氣
are detected檢測 by receptors受體 in my nose鼻子
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我鼻子中的接收器
會偵測空氣中的分子,
03:53
and converted轉換 to odors氣味.
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轉換為氣味。
03:55
And ditto同上 for touch觸摸, for temperature溫度,
for sound聲音 and more.
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對觸碰、溫度、聲音等等
都是同樣的道理。
04:00
All this information信息 is detected檢測
by my receptors受體
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我的接收器會偵測這些資訊,
04:04
and converted轉換 into signals信號
between之間 neurons神經元 in my brain.
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將它們轉換為我大腦
神經元之間的訊號。
04:07
Information信息 which哪一個 is then
woven編織 together一起 and integrated集成,
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資訊接著會被交織、整合在一起,
04:12
so that my brain recognizes識別
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於是,我的大腦會辨認出,
04:15
that yes, I just had a cup杯子 of coffee咖啡,
and yes, I liked喜歡 it.
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是的,我剛喝了一杯咖啡,
是的,我喜歡它。
04:21
And only then,
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要到那時,
04:23
after all this neuron神經元 heavy lifting吊裝,
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在所有這些神經元的努力工作之後,
04:26
do we consciously自覺 experience經驗
this cup杯子 of coffee咖啡.
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我們才會有意識地體驗喝到一杯咖啡。
04:30
And this is now where we have
a very common共同 misconception誤解.
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而這也是我們常誤解的地方。
04:35
People tend趨向 to think
that what we experience經驗 consciously自覺
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大家通常會認為,
我們意識所體驗到的
04:39
must必須 then be an absolute絕對
true真正 reflection反射 of reality現實.
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就絕對是現實的真實反映。
04:42
But as you just heard聽說,
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但,各位剛剛都聽到了,
04:44
there are many許多 stages階段
of neural神經 interpretation解釋
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在實體物件到意識體驗這中間,
04:47
in between之間 the physical物理 item項目
and the conscious意識 experience經驗 of it.
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神經的詮釋會經歷許多階段。
04:52
Which哪一個 means手段 that sometimes有時,
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那就表示,有時,
04:54
this conscious意識 experience經驗 is not really
reflecting反映 that reality現實 at all.
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這種意識體驗可能
完全沒有反映出現實。
04:58
Like what happened發生 to my husband丈夫.
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就像我先生的例子。
05:01
That's because some physical物理 stimuli刺激
may可能 just be so weak
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那是因為有些物理刺激太過微弱了,
05:05
that they just can't break打破 that barrier屏障
to enter輸入 our conscious意識 mind心神,
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它們無法突破阻礙
進入我們的大腦意識中,
05:10
while the information信息 that does
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而能夠突破阻礙的資訊,
05:12
may可能 get twisted扭曲 on its way there
by our hidden biases偏見.
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可能在到達大腦的路上
被我們的隱藏偏見給扭曲了。
05:16
And people, they have a lot of biases偏見.
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而人有很多偏見。
05:23
Yes, if you're sitting坐在 there
right now, thinking思維 ...
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是的,如果你坐在那裡想著……
05:27
you could probably大概 have doneDONE
better than my husband丈夫,
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你應該可以做得比我先生更好,
05:30
you could probably大概 have assessed評估
those coffees咖啡 correctly正確地,
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你應該可以更正確地品評那些咖啡,
05:34
then you're actually其實
suffering痛苦 from a bias偏壓.
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那你就是被偏見影響了。
05:38
A bias偏壓 called the bias偏壓 blind spot.
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這種偏見叫做偏見盲點。
05:40
Our tendency趨勢 to see ourselves我們自己
as less biased than other people.
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我們傾向認為自己的偏見
沒有別人那麼多。
05:45
(Laughter笑聲)
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(笑聲)
05:46
And yeah, we can even be biased
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是的,我們甚至會對我們
因偏見而認定的偏見而有所偏見。
05:48
about the biases偏見 that we're biased about.
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05:50
(Laughter笑聲)
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(笑聲)
05:51
Not trying to make this any easier更輕鬆.
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沒有試著要把它給簡化。
05:54
A bias偏壓 that we know in the food餐飲 industry行業
is the courtesy禮貌 bias偏壓.
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在食品產業中,我們知道
有一種偏見是禮貌性偏見。
05:59
This is a bias偏壓 where we give an opinion意見
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這種偏見就是,我們在給意見時,
06:02
which哪一個 is considered考慮 socially社交上 acceptable接受,
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會考量社會的接受度,
06:05
but it's certainly當然 not
our own擁有 opinion意見, right?
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但那肯定不是我們自己的意見,對吧?
06:09
And I'm challenged挑戰 by this
as a food餐飲 researcher研究員,
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身為食品研究者,
這對我來說是個挑戰,
06:12
because when people say they like
my new sugar-reduced糖減少 milkshake奶昔,
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因為當大家說喜歡
我新發明的減糖奶昔時,
06:17
do they now?
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他們真的喜歡嗎?(笑聲)
06:18
(Laughter笑聲)
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06:19
Or are they saying they like it
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或者,他們說喜歡它,
06:21
because they know I'm listening
and they want to please me?
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是因為他們知道我在聽,
而他們想要取悅我?
06:25
Or maybe they just to seem似乎
fit適合 and healthy健康 in my ears耳朵.
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又或許他們只是想讓我覺得
他們蠻健康的。
06:30
I wouldn't不會 know.
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我不會知道。
06:31
But worse更差, they wouldn't不會
even know themselves他們自己.
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但,更糟的是,
他們自己也不知道。
06:37
Even trained熟練 food餐飲 assessors評審,
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即使受過訓練的
食物評估者被明確教導
06:38
and that's people who have been
explicitly明確地 taught
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06:41
to disentangle解開 the sense of smell
and the sense of taste味道,
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如何區別嗅覺和味覺,
06:45
may可能 still be biased
to evaluate評估 products製品 sweeter更甜
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可能仍然會有偏見地將
含有香草的產品評估為比較甜。
06:48
if they contain包含 vanilla香草.
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06:50
Why?
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為什麼?
06:51
Well, it's certainly當然 not
because vanilla香草 actually其實 tastes口味 sweet.
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肯定不是因為香草
真的嚐起來比較甜。
06:56
It's because even these
professionals專業人士 are human人的,
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是因為這些專家畢竟是人,
07:00
and have eaten吃過 lot of desserts甜點, like us,
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也和我們一樣吃過許多甜點,
07:03
and have therefore因此 learned學到了 to associate關聯
sweetness甜美 and vanilla香草.
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因此會把甜味和香草連結在一起。
07:08
So taste味道 and smell
and other sensory感覺的 information信息
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所以,味覺、嗅覺和其他感知訊息
07:11
is inextricably有著千絲萬縷 entangled糾纏
in our conscious意識 mind心神.
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在我們的大腦意識中緊緊糾纏在一起。
07:14
So on one hand, we can actually其實 use this.
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一方面,我們能善加利用。
07:17
We can use these conscious意識 experiences經驗,
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我們可以用這些意識體驗,
07:19
use this data數據, exploit利用 it
by adding加入 vanilla香草 instead代替 of sugar
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利用這些資料,研究以香草而非糖
07:24
to sweeten加甜 our products製品.
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來增加產品的甜度。
07:26
But on the other hand,
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但另一方面,
07:29
with these conscious意識 evaluations評估,
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就算有這些意識的評估,
07:30
I still wouldn't不會 know
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我仍然不知道,
07:32
whether是否 people actually其實 liked喜歡
that sugar-reduced糖減少 milkshake奶昔.
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大家是否真的喜歡減糖奶昔。
所以,要如何處理這個問題?
07:36
So how do we get around this problem問題?
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07:37
How do we actually其實 assess評估 what's reality現實
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要如何真的評斷
這些有意識的食物評估背後的真相?
07:40
behind背後 these conscious意識 food餐飲 evaluations評估?
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07:42
The key is to remove去掉 the barrier屏障
of the conscious意識 mind心神
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關鍵在於移除意識大腦的阻礙,
07:46
and instead代替 target目標 the information信息
in the brain directly.
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直接針對大腦中的資訊來解讀。
07:51
And it turns out
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結果發現,
07:52
our brain holds持有 a lot
of fascinating迷人 secrets秘密.
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我們的大腦中有許多迷人的秘密。
07:55
Our brain constantly經常 receives收到
sensory感覺的 information信息 from our entire整個 body身體,
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我們的大腦持續地從全身接收感官資訊,
08:00
most of which哪一個 we don't even
become成為 aware知道的 of,
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我們大部份根本不會意識到,
08:03
like the taste味道 information信息
that I constantly經常 receive接收
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比如從我的消化道
所接受到的味道資訊。
08:06
from my gastrointestinal胃腸道 tract管道.
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08:08
And my brain will also act法案
on all this sensory感覺的 information信息.
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我的大腦會根據所有的
感官資訊來對應運作,
08:13
It will alter改變 my behavior行為
without my knowledge知識,
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它會在我沒意識到的情況下
改變我的行為,
08:16
and it can increase增加
the diameter直徑 of my pupils學生
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當我體驗到我真的
很喜歡的事物時,
我的瞳孔會放大。
08:20
if I experience經驗 something I really like.
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08:22
And increase增加 my sweat production生產
ever so slightly
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如果那樣的情緒很強烈,
它還會稍稍增加我的流汗量。
08:25
if that emotion情感 was intense激烈.
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08:28
And with brain scans掃描,
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掃瞄我們的大腦後,
08:30
we can now assess評估
this information信息 in the brain.
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我們就能評估大腦中的這些資訊。
08:34
Specifically特別, I have used
a brain-scanning大腦掃描 technique技術
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明確來說,我曾經
用一種大腦掃瞄技術
08:36
called electroencephalography腦電圖,
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叫做腦電 (波) 圖,
08:38
or "EEG腦電圖" in short,
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簡稱 EEG,
08:40
which哪一個 involves涉及 wearing穿著 a cap
studded雲集 with electrodes電極,
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頭上要戴著鑲有電極的帽子,
08:44
128 in my case案件.
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我用的有 128 個電極。
08:47
Each electrode電極 then measures措施
the electrical電動 activity活動 of the brain
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每個電極都會測量大腦的電活動,
08:51
with precision精確 down to the millisecond毫秒.
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精準度到毫秒。
08:55
The problem問題 is, however然而,
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然而,問題是,
08:57
it's not just the brain
that's electrically active活性,
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有電活動的不只是大腦,
09:00
it's also the rest休息 of the body身體
as well as the environment環境
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身體其他部位以及環境
09:02
that contains包含 a lot
of electrical電動 activity活動 all the time.
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都時時刻刻有大量的電活動。
09:05
To do my research研究,
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為了我的研究,
09:07
I therefore因此 need
to minimize最小化 all this noise噪聲.
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我必須要將這些干擾降到最低。
09:10
So I ask my participants參與者
to do a number of things here.
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所以,我請我的受試者做幾件事。
09:14
First off,
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第一,
09:15
I ask them to rest休息 their head
in a chin下巴 rest休息,
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我請他們把頭枕在下巴架上,
09:18
to avoid避免 too much muscle肌肉 movement運動.
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避免過多肌肉運動。
09:21
I also ask them to, meanwhile與此同時,
stare at the center中央 of a computer電腦 monitor監控
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同時,我也請他們
盯著電腦螢幕的中心,
09:25
to avoid避免 too much
eye movements運動 and eye blinks閃爍.
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避免太多眼球轉動和眨眼。
09:28
And I can't even have swallowing吞嚥,
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甚至不能有吞嚥,
09:30
so I ask my participants參與者
to stick the tongue out of their mouth
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所以我請我的受試者把舌頭伸出來,
09:35
over a glass玻璃 bowl,
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下面有個玻璃碗接著,
09:37
and then I constantly經常 let
taste味道 stimuli刺激 onto the tongue,
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然後,我不斷地把
味道刺激物放到舌頭上,
09:41
which哪一個 then drip off into this bowl.
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刺激物接著會落入這個碗中。
09:43
(Laughter笑聲)
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(笑聲)
09:45
And then, just to complete完成
this wonderful精彩 picture圖片,
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接著,為了完成這美好的畫面,
09:49
I also provide提供 my participants參與者 with a bib圍兜,
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我提供我的受試者一條圍兜,
09:52
available可得到 in either pink
or blue藍色, as they please.
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有粉紅色和藍色可以選擇。
09:55
(Laughter笑聲)
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(笑聲)
09:59
Looks容貌 like a normal正常
eating experience經驗, right?
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看起來像是個正常的
進食體驗,對吧?
10:01
(Laughter笑聲)
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(笑聲)
10:03
No, obviously明顯 not.
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不,顯然不像。
10:06
And worse更差,
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更糟的是,
10:07
I can't even control控制
what my participants參與者 are thinking思維 about,
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我甚至無法控制受試者在想什麼,
所以我得要重覆
這個嚐味道的程序很多次。
10:11
so I need to repeat重複 this taste味道 procedure程序
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10:13
multiple times.
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10:14
Maybe the first time,
they're thinking思維 about the free自由 lunch午餐
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也許第一次時,他們在想著
我提供的免費午餐,
10:17
that I provide提供 for participating參與,
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10:19
or maybe the second第二 time,
they're thinking思維 about Christmas聖誕 coming未來 up
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或許第二次時,
他們在想著聖誕節快到了,
10:23
and what to get for Mom媽媽
this year, you know.
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今年要買什麼給老媽。
10:27
But common共同 for each response響應
is the response響應 to the taste味道.
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但每次共有的反應
都是對味道的反應。
10:31
So I repeat重複 this taste味道
procedure程序 multiple times.
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所以我把這個味道程序
重覆了許多次。
10:34
Sixty六十, in fact事實.
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事實上,是六十次。
10:37
And then I average平均 the responses回复,
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接著,我從實驗結果算出平均值,
10:38
because responses回复 unrelated無關
to taste味道 will average平均 out.
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因為和味道無關的反應會被平均掉。
10:42
And using運用 this method方法,
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用這個方法,
10:43
we and other labs實驗室,
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我們和其他實驗室
10:46
have investigated調查 how long a time
it takes from "food餐飲 lands土地 on our tongue"
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研究出從「食物落到舌頭上」
到大腦搞懂它是什麼味道
需花費多少時間。
10:50
until直到 our brain has figured想通 out
which哪一個 taste味道 it's experiencing經歷.
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10:53
Turns out this occurs發生 within the first
already已經 100 milliseconds毫秒,
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結果發現,這個過程
會在前一百毫秒發生,
10:56
that's about half a second第二
before we even become成為 aware知道的 of it.
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也就是我們意識到
是什麼味道之前的半秒鐘。
11:00
And next下一個 up, we also investigated調查
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接著,我們去研究
11:02
the taste味道 difference區別 between之間 sugar
and artificial人造 sweeteners甜味 劑
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味道極相近的糖和人工甜味劑之間的
11:05
that in our setup建立 taste味道 extremely非常 similar類似.
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味道差別。
11:08
In fact事實, they tasted so similar類似
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事實上,它們嚐起來非常相似,
11:10
that half my participants參與者
could only barely僅僅 tell the taste味道 apart距離,
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有一半的受試者幾乎
無法分別兩種味道,
11:14
while the other half simply只是 couldn't不能.
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另一半根本分辨不出來。
11:17
But amazingly令人驚訝,
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但,驚人的是,
11:18
if we looked看著 across橫過
the entire整個 group of participants參與者,
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如果觀察所有的受試者,
11:21
we saw that their brains大腦
definitely無疑 could tell the taste味道 apart距離.
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我們會發現他們的大腦
絕對可以分得出兩種味道。
11:26
So with EEG腦電圖 and other
brain-scanning大腦掃描 devices設備
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所以,靠著 EEG
及其他掃瞄大腦的裝置,
11:29
and other physiological生理 measures措施 --
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及其他生理測量值——
汗水和瞳孔大小——
11:31
sweat and pupil瞳孔 size尺寸 --
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11:33
we have new gateways網關 to our brain.
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我們有了通往大腦的新門徑。
11:35
Gateways閘道 that will help us
remove去掉 the barrier屏障 of the conscious意識 mind心神
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這門徑能協助我們
移除意識大腦的阻礙,
11:39
to see through通過 the biases偏見 of people
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看穿人的偏見,
11:41
and possibly或者 even capture捕獲
subconscious潛意識 taste味道 differences分歧.
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甚至可能可以捕捉到
潛意識的味道差異。
11:44
And that's because we can now measure測量
people's人們 very first response響應 to food餐飲
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那是因為,我們現在可以測量
人對於食物的第一反應,
11:49
before they've他們已經 become成為 conscious意識 of it,
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在他們意識到自己的反應之前,
11:50
and before they've他們已經 started開始 rationalizing合理化
why they like it or not.
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在他們開始合理化
喜歡與否之前的反應。
11:54
We can measure測量 people's人們
facial面部 expressions表達式,
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我們能測量人的面部表情,
11:56
we can measure測量 where they're looking,
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我們能測量他們在看哪裡,
11:59
we can measure測量 their sweat response響應,
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我們能測量他們的流汗反應,
12:01
we can measure測量 their brain response響應.
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我們能測量他們的大腦反應。
12:04
And with all these measures措施,
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有了這些測量值,
12:06
we are going to be able能夠
to create創建 tastier美味 foods食品,
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我們將能夠創造出更美味的食物,
因為我們能測量大家是否
真的喜歡那減糖奶昔。
12:08
because we can measure測量
whether是否 people actually其實 like
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12:10
that sugar-reduced糖減少 milkshake奶昔.
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12:12
And we can create創建 healthier健康 foods食品
without compromising折中 taste味道,
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我們能創造出更健康的食物,
且不用在味道上做妥協,
12:16
because we can measure測量 the response響應
to different不同 sweeteners甜味 劑
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因為我們能測量人們對於
不同增甜劑的反應,
並找出最接近糖的增甜劑。
12:19
and find the sweetener糖精 that gives
the response響應 that's more similar類似
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12:22
to the response響應 from sugar.
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12:24
And furthermore此外, we can just help
create創建 healthier健康 foods食品,
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此外,我們能創造出更健康的食物,
因為我們能協助人們了解
我們一開始是如何感知食物的。
12:26
because we can help understand理解
how we actually其實 sense food餐飲
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12:29
in the first place地點.
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12:31
Which哪一個 we know surprisingly出奇 little about.
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我們對此竟然所知甚少。
12:34
For example, we know
that there are those five basic基本 tastes口味,
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比如,我們知道有五種基本味道,
12:37
but we strongly非常 suspect疑似
that there are more,
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但我們強烈懷疑應該還有更多,
12:40
and in fact事實, using運用 our EEG腦電圖 setup建立,
we found發現 evidence證據 that fat脂肪,
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事實上,用我們的 EEG 計畫,
我們找到證據證明,
12:45
besides除了 being存在 sensed感應
by its texture質地 and smell,
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除了能感受到脂肪的
質地和氣味之外,
12:47
is also tasted.
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也能嚐得出來。
12:49
Meaning含義 that fat脂肪 could be
this new sixth第六 basic基本 taste味道.
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意思是,脂肪可能是
新的第六種基本味道。
12:53
And if we figure數字 out
how our brain recognizes識別 fat脂肪 and sugar,
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如果我們能了解我們的大腦
如何辨認出脂肪和糖,
12:57
and I'm just dreaming做夢 here,
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我只是在作夢,但也許有一天,
12:59
but could we then one day
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我們可以創造出和真奶昔
味道完全一樣的零卡奶昔?
13:00
create創建 a milkshake奶昔 with zero calories卡路里
that tastes口味 just like the real真實 deal合同?
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13:06
Or maybe we figure數字 out that we can't,
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或許我們做不到,
13:09
because we subconsciously下意識 detect檢測 calories卡路里
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因為我們會透過
我們消化道中的接收器,
13:11
via通過 our receptors受體
in our gastrointestinal胃腸道 tract管道.
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在潛意識中偵測到卡路里。
13:15
The future未來 will show顯示.
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等著看未來的結果吧。
13:17
Our conscious意識 experience經驗 of food餐飲
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我們對於食物的意識體驗
13:20
is just the tip小費 of the iceberg冰山
of our total sensation感覺 of food餐飲.
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相對於我們對食物的
完整感覺,只是冰山一角。
13:25
And by studying研究 this total sensation感覺,
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藉由研究完整的感知系統,
13:28
conscious意識 and subconscious潛意識 alike一樣,
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包括意識的和潛意識的,
13:31
I truly believe that we can make
tastier美味 and healthier健康 foods食品 for all.
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我真心相信,我們能為大家
創造出更美味、更健康的食物。
13:35
Thank you.
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謝謝。
13:36
(Applause掌聲)
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(掌聲)
Translated by Lilian Chiu
Reviewed by SF Huang

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ABOUT THE SPEAKER
Camilla Arndal Andersen - Neuroscientist
Instead of asking them what they think, Camilla Arndal Andersen covers her subjects in sensors to reveal their unfiltered and subconscious response to food.

Why you should listen

Tapping into the subconsciousness, Camilla Arndal Andersen has found evidence that the brain registers even the smallest taste differences. Her work has also found evidence that fat could be a new sixth basic taste -- seemingly registered by its taste, in addition to its texture and smell.

Arndal Andersen performs these experiments at her lab in Brabrand, Denmark, and as a scientist at DuPont Nutrition and Biosciences ApS. She does it with the ultimate goal to understand how our brain registers sugar and fat, to engineer healthier food without compromising taste.

More profile about the speaker
Camilla Arndal Andersen | Speaker | TED.com