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Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.

Taste. --- Smell.

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Smell disorders. --- Taste disorders. --- Olfaction Disorders. --- Taste Disorders. --- Olfaction disorders --- Olfactory disorders --- Nose --- Sensory disorders --- Diseases --- Taste Disorder, Anterior Tongue --- Taste Disorder, Posterior Tongue --- Taste Disorder, Primary, Bitter --- Taste Disorder, Primary, Salt --- Taste Disorder, Primary, Sweet --- Taste Disorder, Secondary, Bitter --- Taste Disorder, Secondary, Salt --- Taste Disorder, Secondary, Sweet --- Taste Disorder, Primary --- Taste Disorder, Secondary --- Taste, Metallic --- Metallic Taste --- Metallic Tastes --- Primary Taste Disorder --- Primary Taste Disorders --- Secondary Taste Disorder --- Secondary Taste Disorders --- Taste Disorder --- Taste Disorders, Primary --- Taste Disorders, Secondary --- Tastes, Metallic --- Cacosmia --- Dysosmia --- Anosmia --- Paraosmia --- Smell Disorders --- Cacosmias --- Dysosmias --- Olfaction Disorder --- Paraosmias --- Smell Disorder --- Smell --- Olfactory Nerve Diseases --- Ageusia --- Disorders of taste --- Dysgeusia --- Gustation disorders --- Tongue --- Taste Dysfunction --- Dysfunction, Taste --- Olfactory Impairment --- Smell Dysfunction --- Dysfunction, Smell --- Impairment, Olfactory

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Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status. Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference.

Flavor. --- Tastes --- Food --- Sensory evaluation --- Taste --- Analysis --- Flavor --- Taste Perception --- Physiological effect. --- Biotechnology.

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Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior.

Flavor. --- Flavor --- Biotechnology. --- Biotechnology --- Tastes --- Food --- Sensory evaluation --- Taste --- Analysis

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Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed.Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.

Brain --- Nose --- Olfactory Perception --- Smell --- Taste Perception --- Taste --- Physiology. --- physiology. --- Physiological aspects. --- Taste. --- Chemical senses. --- Chemoreception --- Senses and sensation --- Chemoreceptors --- Gustation --- Tasting (Physiology) --- Chemical senses --- Drinking behavior --- Tongue --- Food preferences