The chemical senses

  • G. K. Beauchamp
  • J. G. Brand
Chapter
Part of the Advances in Meat Research book series (ADMERE, volume 9)

Abstract

The flavor of a food can be defined as the combination of its taste, smell, chemical irritation (the common chemical sense), and temperature. In this chapter, the contribution of taste and smell will be discussed. In the first sections, basic anatomy and physiology of the chemical senses will be described. Some indication of the rapid strides in understanding reception and transduction will also be provided. Much of this information has recently been reviewed in detail by Brand and Shah (1992). Leaning heavily on this review, in the beginning of this chapter an overview of this rapidly advancing area will be provided. In subsequent sections the psychological aspects of the chemical senses, with particular emphasis on the basis for preference and aversions will be concentrated upon. In the final section issues related to specific appetites for salt and protein and to mixtures will be dealt with briefly.

Keywords

Olfactory Receptor Taste Receptor Taste Preference Taste Quality Taste Stimulus 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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  • G. K. Beauchamp
  • J. G. Brand

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