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This volume presents the latest research in the broad field of the chemical senses from the International Symposium on Olfaction and Taste. This field includes not only the obvious senses of taste and smell but also chemical irritation and related sensations. Scientists investigate the mechanisms and functions of the chemical senses in the oral and nasal cavity as well as in the viscera including the gut and airways. This volume takes an integrative approach and provides historical context for modern research in the field. NOTE: Annals volumes are available for sale as individual books or as a journal. For information on institutional journal subscriptions, please visit www.blackwellpublishing.com/nyas. ACADEMY MEMBERS: Please contact the New York Academy of Sciences directly to place your order (www.nyas.org). Members of the New York Academy of Science receive full-text access to the Annals online and discounts on print volumes. Please visit http://www.nyas.org/MemberCenter/Join.aspx for more information about becoming a member.
In this compendium of current studies on olfaction and taste - the most comprehensive yet to appear in this series - the chemical senses are elucidated from points of view ranging from anatomy, electrophysiology, molecular biology (especially chemoreceptor gene cloning), biochemistry, and psychophysics to the latest clinical and technological applications of chemosensory research. Specific topics include the structure and function of the tastebud and olfactory epithelium; the genetics and mechanisms of olfactory and taste transduction; the chemistry and function of flavor compounds; the psychophysics of taste and olfaction in daily human life; the brain mechanisms of coding, learning, and memory in olfaction and taste; the clinical assessment of taste and olfaction with special reference to aging and disorders; noninvasive measurements of human olfactory and taste responses for therapeutic purposes; artifical sensing devices; chemoreception in aquatic organisms and other species; and chemosensory transduction in insects. With its multidisciplinary approach, this volume will be an invaluable source of information not only for researchers, clinicians, and students but also for technologists in fields such as artificial sensing, perfumery, brewery, food chemistry, aquafarming, and agriculture.
Provides an overview of the current status of basic science on the senses of smell, taste and pungency on which practical applications are based, and then show where some of the most interesting practical outcomes of these fundamentals are currently being applied.
First multi-year cumulation covers six years: 1965-70.
This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored. Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating. Provides an overview of the relationship between umami and human health; Explores the potential of glutamate to lower salt intake, promote satiation and support healthier aging; Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating.
The olfactory journey described in this book introduces readers to the pleasures and benefits of educating and training the 'nose', our olfactory palate. Jennifer Peace Rhind explores the process of cultivating our sense of smell and demonstrates how the process itself can be therapeutic and enjoyable, as well as informative. She highlights the different skills involved, from olfactory vocabulary, awareness, and memory, through to discrimination and fragrance creation, and the activities that can help to acquire them, emphasizing the value of experiential learning. She describes the Japanese art of koh-do or the 'way of incense' and suggests ways of creating group events inspired by this. Based on her twenty five years' experience working with essential oils and aromatic plant extracts, she also leads the reader through a variety of scent families, with information on the botanical source, odour profiles, olfactory notes, and suggestions for comparison with other scents. This method of educating and training the 'nose' is fascinating, challenging and life-enhancing and will be of interest to anyone eager to develop their sense of smell, and of incalculable use to aromatherapy students and practitioners who must acquire these skills for their career.
International Symposium Series, Volume 1: Olfaction and Taste covers the proceedings of the First International Symposium on Olfaction and Taste, held at the Wenner-Gren Center, Stockholm, Sweden on September 1962. This symposium aims to explore the physiological and psychological aspects of olfaction and taste. This book is composed of 29 chapters and begins with the surveys of the physiology and morphology of the sensory receptors in certain groups of animals. The succeeding chapters describe the fundamental substrates of taste and the effect of temperature change on the response of taste. These topics are followed by discussions on the human taste nerves, taste stimulation and preference behavior, some thalamic and cortical mechanisms of taste, and the role of taste and smell in food and water regulation. The final chapters consider the basic principles of human body’s thermoreceptors and the gustatory relay in the medulla. This book is of great value to researchers in the fields of olfaction and taste and related fields.
A keyword listing of serial titles currently received by the National Library of Medicine.