Full Description
Taste is the human act of experiencing the differential strength by the senses spread over the tongue, along the soft palate and along the lining of the throat through the taste buds. The sense of taste is not only associated with taste buds, but also depends on the gustatory cortex at the back of the brain which processes the taste inputs. In this book, the authors present topical research data in the study of the sense of taste.
Contents
Preface; The Taste of Foods; Distinguishing the Taster Mouse from the Non-Taster Mouse; Autonomic Nervous System Reactivity to Primary Tastes; Taste Preferences of Children; Rapid Analytical Sensor Systems (Spectroscopy & Electronic Noses) as Tools to Understand Taste & Aroma in Alcoholic Beverages; Cider House Learning; Education Based on Taste & Smell; Sensory Interactions in Wine: Effect Of Nonvolatile Molecules on Wine Aroma & Volatiles on Taste/Astringency Perception; Factors Affecting Taste Perception & Food Choice; Taste Disorders in Diabetes Mellitus; Taste, Flavour, & Synaesthesia; The Structure & Function of Taste Organs in Caterpillars; A Consciousness-Oriented Approach to Food Taste; Advanced Technologies to Determine the 3D Structures of Taste Receptors.NER(01): GB IE
