In their recent paper, Li and colleagues discover that cold food tastes less sweet to flies, in part by activating bitter sensory neurons through a rhodopsin-dependent mechanism [1]. This work establishes temperature as an important variable in understanding fly taste processing and adds diversity to the sensory roles for rhodopsin receptors.

中文翻译：

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苍蝇视紫红质对热味有启发。

Li及其同事在最近的论文中发现，冷藏食品对果蝇的味道较差，部分原因是通过视紫红质依赖性机制激活苦味的感觉神经元[1]。这项工作将温度确定为理解蝇味加工的重要变量，并增加了视紫红质受体的感觉作用的多样性。