我们即将看到神经美食学的积极应用，即通过操控食物的味道来抑制我们的食欲。
On the horizon we have the positive application of neurogastronomy; manipulating flavor to curb our appetites.
分子美食学主要关注食物或“气味”分子，而神经美食学更关注受体分子和大脑对气味产生的空间图像。
Whereas molecular gastronomy is concerned primarily with the food or "smell" molecules, neurogastronomy is more focused on the receptor molecules and the brain's spatial images for smell.
尤其是分子美食学，它是一门相对较新的学科，依赖于对香气作用机制的理解，从而最大限度地利用香气。
The relatively new discipline of molecular gastronomy, especially, relies on understanding the mechanics of aroma to manipulate flavor for maximum impact.
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