Abstract：
Different animals have distinctive anatomical and physiological properties to their chemical senses that enhance detection and discrimination of relevant chemical cues. Humans and other vertebrates are recognized as having 2 main chemical senses, olfaction and gustation, distinguished from each other by their evolutionarily conserved neuroanatomical organization. This distinction between olfaction and gustation in vertebrates is not based on the medium in which they live because the most ancestral and numerous vertebrates, the fishes, live in an aquatic habitat and thus both olfaction and gustation occur in water and both can be of high sensitivity. The terms olfaction and gustation have also often been applied to the invertebrates, though not based on homology. Consequently, any similarities between olfaction and gustation in the vertebrates and invertebrates have resulted from convergent adaptations or shared constraints during evolution. The untidiness of assigning olfaction and gustation to invertebrates has led some to recommend abandoning the use of these terms and instead unifying them and others into a single category-chemical sense. In our essay, we compare the nature of the chemical senses of diverse animal types and consider their designation as olfaction, oral gustation, extra-oral gustation, or simply chemoreception. Properties that we have found useful in categorizing chemical senses of vertebrates and invertebrates include the nature of peripheral sensory cells, organization of the neuropil in the processing centers, molecular receptor specificity, and function.
摘要：
不同的动物对其化学感官具有独特的解剖和生理特性，可增强对相关化学线索的检测和辨别。人类和其他脊椎动物被认为具有两种主要的化学意义，嗅觉和味觉，它们通过进化上保守的神经解剖组织彼此区分。脊椎动物嗅觉和味觉之间的区别不是基于它们生活的媒介，因为大多数祖先和众多脊椎动物，鱼,生活在水生栖息地，因此嗅觉和味觉都发生在水中，并且两者都可能具有很高的敏感性。嗅觉和味觉也经常被应用于无脊椎动物，虽然不是基于同源性。因此,脊椎动物和无脊椎动物的嗅觉和味觉之间的任何相似之处都是由于进化过程中的趋同适应或共同约束。将嗅觉和味觉分配给无脊椎动物的繁琐性导致一些人建议放弃使用这些术语，而是将它们和其他术语统一为一个类别-化学意义。在我们的文章中，我们比较了不同动物类型的化学感官的性质，并将它们称为嗅觉，口舌,口外味觉,或者仅仅是化学感受。我们发现，在分类脊椎动物和无脊椎动物的化学感官中有用的特性包括外周感觉细胞的性质，在加工中心组织神经纤维，分子受体特异性和功能。
