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Psychology and psychophysiological measurements of flavour

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Understanding Natural Flavors

Abstract

Psychologists have traditionally analysed smell flavour by using oral and psychometric methods, which are often contaminated by subjective interpretations. One way of overcoming these types of problem has been to use the methods of psychophysiology in which bodily signals are used as indices of a measure of a subject’s reaction. The chapter presents a general review of the olfactory research being carried out by the Olfactory Research Unit in the Department of Psychology.

Over the last 5 years, techniques involving the use of brain electrical activity mapping (BEAM) have been explored in a variety of olfactory investigations. The main value of BEAM is that it allows brain cortical activity to be analysed in real time. Studies denote that statistically reliable effects have been obtained showing the effects of fragrances and food smells in subjects from 12 weeks of age to mature adults.

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© 1994 Springer Science+Business Media Dordrecht

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Van Toller, S. (1994). Psychology and psychophysiological measurements of flavour. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_4

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  • DOI: https://doi.org/10.1007/978-1-4615-2143-3_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5895-4

  • Online ISBN: 978-1-4615-2143-3

  • eBook Packages: Springer Book Archive

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