來自蛇吐信的啟發
We’ve always believed that gustatory and olfactory systems send out signals to our brain separately after we taste and smell something, which later forms our notion of “flavor”.
我們總是認為，在吃下及聞到某個東西之後，味覺與嗅覺系統會分別傳送訊號至大腦，進而產生「味道」。
gustatory(adj.)味覺的olfactory(adj.)嗅覺的signal(n.)信號notion(n.)觀念
However, scientists from the Monell Center report that the sensory systems that detect odors in the nose, functional olfactory receptors, are also present in human taste-bud cells found on the tongue.
但是，Monell 中心的科學家團隊發現，鼻子裡偵測氣味的受器，也就是嗅覺受器，竟同樣在舌頭上的味覺細胞中出現。
sensory(adj.)感覺的、感官的sense organ感覺器官detect(v.)偵測odor(n.)氣味olfactory(adj.)嗅覺的receptor(n.)受器taste-bud(n.)味蕾
A food’s flavor, which is mainly composed of smell and taste, may actually begin to be experienced on the tongue and not in the brain.
主要組成食物「味道」的味覺及嗅覺，可能從舌頭就開始生成，而非大腦。
compose of組成
This new finding was actually inspired by a question from a 12-year-old. The study’s senior author Mehmet Hakan Ozdener, a cell biologist at Monell, was asked by his son if snakes extend their tongues so they can smell.
這項新發現其實是受到一位12歲孩童的問題啟發。Monell 細胞生物學家、研究資深作者奧茲德納（Mehmet Hakan Ozdener）有次被兒子問到，蛇的吐信是為了聞到氣味嗎？
inspire(v.)啟發extend(v.)擴大、增加長度
Ozdener was then prompted to challenge his own belief that taste and smell were considered independent sensory systems and thus began the study.
奧茲德納過去認為味覺和嗅覺是不同系統，突然受到挑戰，激發他進行之後的研究。
prompted to促使去做belief(n.)信念
In the study, published by Chemical Senses, Ozdener and researchers found that human taste-bud cells contain many key units known to be present in olfactory receptors and respond to odor molecules in a manner similar to olfactory receptor cells.
這篇研究刊載於《Chemical Senses》期刊，其中奧茲德納和其他研究者們發現，人類的味覺細胞含有嗅覺受器的關鍵分子，且與嗅覺受器一樣會對氣味產生回應。
olfactory(adj.)嗅覺的receptor(n.)受器respond(v.)回應odor(n.)氣味molecule(n.)分子
Based on the findings, they can further study the interactions between odor and taste stimuli on the tongue.
以這些研究發現為基礎，研究者們將進一步探究舌頭上味覺與嗅覺刺激互相反應。
base on基於⋯⋯、根據stimulus(n.)刺激物
This research may help explain how odor molecules affect taste perception. Ozdener said, “This may lead to the development of odor-based taste modifiers that can help combat the excess salt, sugar, and fat intake associated with diet-related diseases such as obesity and diabetes.”
這份研究也許能解釋氣味分子如何影響味覺接收，奧茲德納説，這也許可以開發氣味的調味劑，幫助對抗不能攝取多鹽、多糖的飲食相關疾病，如過胖及糖尿病。
odor(n.)氣味molecule(n.)分子affect(v.)影響perception(n.)感知modify(v.)修改combat(v.)對抗be associated with跟⋯⋯有關連diet-related(adj.)跟飲食有關的