| Description |
1 online resource (406 pages) |
| Contents |
Title Page; Table of Contents; List of contributors; Foreword; References; Preface; CHAPTER 1: Introduction: what is chemesthesis?; 1.1 A brief history; 1.2 What is its relevance today?; References; CHAPTER 2: Psychology of chemesthesis -- why would anyone want to be in pain?; 2.1 Introduction and background; 2.2 Physiological differences: maybe they can't feel the burn?; 2.3 Effects of exposure on chemesthetic response (social); 2.4 Cognitive factors underlying chemesthetic response: state versus trait; 2.5 Benefits of liking; 2.6 Summary; References |
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CHAPTER 3: Spice and herb extracts with chemesthetic effects3.1 Why plants have chemesthetic properties; 3.2 Hot pungent spices: capsicum species; 3.3 Other hot pungent spices; 3.4 Nasal heat spices; 3.5 Cooling spices; 3.6 Numbing spices; 3.7 Tingling spices; 3.8 Spice and herb extracts; 3.9 Regulatory control of spices and herb extracts with chemesthetic properties; 3.10 Advantages of spices, essential oils, and oleoresins; References; CHAPTER 4: Molecular mechanisms underlying the role of TRP channels in chemesthesis; 4.1 Introduction; 4.2 TRPM8; 4.3 TRPV1; 4.4 TRPA1 |
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4.5 Concluding remarksAcknowledgments; References; CHAPTER 5: Anatomy and physiology of chemesthesis; 5.1 Introduction; 5.2 Anatomy; 5.3 Physiology; 5.4 Summary; References; CHAPTER 6: Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics; 6.1 Introduction; 6.2 Language usage; 6.3 Differentiation from classical tastes; 6.4 Sensitization; 6.5 Acute psychophysical desensitization; 6.6 Chronic psychophysical desensitization; 6.7 Summary; References; CHAPTER 7: Types of chemesthesis II: Cooling |
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7.1 Consumers and oral perception: where chemesthesis contributes to flavor7.2 Molecular structure and physiological cooling; 7.3 Physiological cooling outside of the oral cavity; 7.4 Usage and consumer perception; 7.5 Cooling compounds -- the next steps; References; CHAPTER 8: Types of chemesthesis III. Tingling and numbing; 8.1 Introduction; 8.2 Tingle mechanisms; 8.3 Numbing (anaesthetic) mechanisms; 8.4 Tingle/numbing neural processing; 8.5 Psychophysical evaluations of tingle; 8.6 Psychophysical evaluations of numbing; 8.7 Summary; References |
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CHAPTER 9: Interactions in chemesthesis: everything affects everything else9.1 Introduction; 9.2 Coolants; 9.3 Sweet; 9.4 Salt; 9.5 Mouthfeel; 9.6 Astringency and bitterness; 9.7 Aroma (retronasal and orthonasal); 9.8 Conclusion; References; CHAPTER 10: Some like it hot! Sensory analysis of products containing chemesthetic compounds; 10.1 Introduction; 10.2 Overview of test approaches for sensory evaluation of chemesthetic compounds in consumer products; 10.3 The phenomena of sensitization and desensitization; 10.4 Testing products containing chemesthetic compounds |
| Notes |
10.5 Discrimination testing with trigeminal compounds |
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Print version record |
| Subject |
Food -- Sensory evaluation.
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Chemical senses.
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Intersensory effects.
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Food -- Composition.
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Chemical senses
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Food -- Composition
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Food -- Sensory evaluation
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Intersensory effects
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| Form |
Electronic book
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| Author |
Bolliet, David A
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Hayes, John E
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| ISBN |
9781118951637 |
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1118951638 |
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