Flavour perception
By: edited by Andrew J. Taylor, Deborah D. Roberts.
Contributors: Taylor, A. J. 1951-; Roberts, Deborah D., 1969-
Publisher: Blackwell Pub.
Published: 2004
Place of publication: Oxford, UK; Ames, Iowa, USA
Language: eng
Number of pages: 283
Subjects: Taste.; Chemoreceptors.; Chemical senses.; Flavor.
Notes: Includes bibliographical references and index.
Table of contents: title: Measuring proximal stimuli involved in flavour perception / Andrew J. Taylor, Joanne Hort; title: The role of oral processing in flavour perception / Jon J. Prinz; title: The cellular basis of flavour perception: taste and aroma / Nancy E. Rawson, Xia Li; title: Structural recognition between odorants, olfactory-binding proteins, and olfactory receptors: first events in colour coding / Jean-Claude Pernollet, Loic Briand; title: Oral chemesthesis: an integral component of flavour /  Barry G. Green; title: Flavour perception and the learning of food preferences / A. Blake; title: Functional magnetic resonance imaging of human olfaction / H. Wiesmann, B. Kettenmann, G. Kobal; title: Flavour interactions at the sensory level / Russell S.J. Keast, Pamela H. Dalton, Paul A.S. Breslin; title: Psychological processes in flavour perception / John Prescott.