| Description |
xiv, 214 pages : illustrations ; 24 cm |
| Contents |
Machine derived contents note: Preface -- Acknowledgments -- Contributors -- CHAPTER 1 -- The senses: Meeting biological needs D.M. Stoddart -- CHAPTER 2 -- From sweets to hot peppers: Genetic variation in taste, oral -- pain, and oral touch L.M. Bartoshuk, K.E. Cunningham, -- G.M. Dabrila, VB. Duffy, L. Etter K.R. Fast, L.A. Lucchina, -- J.M. Prutkin, DJ. Snyder -- CHAPTER 3 -- Introduction to the sense of smell: Understanding odours from -- the study of human and animal behaviour S.L. Youngentob -- CHAPTER 4 -- Introduction to the trigeminal sense: The role of pungency in -- food flavours J. Prescott -- CHAPTER 5 -- Meeting industry needs: The European perspective D.H. Lyon -- CHAPTER 6 -- The value of sensory science to the food product developer and -- food processor J. Weller -- CHAPTER 7 -- Understanding the foreign palate: Sensory evaluation in Asian -- markets G.A. Bell and Hae-Jin Song -- CHAPTER 8 -- A smell test based on odour recognition by Japanese people, -- and its application S. Saito, S. Ayabe-Kanamura, T. Kobayakawa, -- Y Kuchinomachi and Y Takashima -- CHAPTER 9 -- Indonesia: Taste preferences of A+ consumers K. Easton and -- G.A. Bell -- CHAPTER 10 -- The role of strategic and applied sensory research in the -- perfume and flavour industries J. Lambeth -- -- -- -- CHAPTER 11 -- Using analytical sensory techniques to understand wine -- preference A.C. Noble -- CHAPTER 12 -- Accounting for several related sources of variation in -- chemosensory psychophysics J.C. Walker, M. Kendal-Reed and -- W.T. Morgan -- CHAPTER 13 -- Product maps for sensory ranking and categorical data -- D.J. Best, J.C.W Rayner and M. O'Sullivan -- CHAPTER 14 -- How sensory cells encode information: The processes that -- underlie sensitivity to chemical stimuli, their quality and their -- quantity PH. Barry, S. Balasubramanian andJ.W. Lynch -- CHAPTER 15 -- Information coding in the mammalian olfactory system -- S.L. Sullivan -- CHAPTER 16 -- Anatomy of the peripheral chemosensory systems: How they -- grow and age in humans B. Key -- CHAPTER 17 -- Future technologies envisaged from molecular mechanisms of -- olfactory perception G.A. Bell -- CHAPTER 18 -- Electronic sensor technologies for the food and allied -- industries A. Mackay-Sim -- CHAPTER 19 -- Marine chemical signals: Dispersal, eddy chemotaxis, urine -- pheromones, and the development of a chemotactic robot -- J. Atema -- CHAPTER 20 -- Electronic noses for sensing and analysing industrial chemicals -- D.B. Hibbert -- CHAPTER 21 -- Probabilities and possibilities: On-line sensors for food -- processing D. Barnett -- CHAPTER 22 -- How machines can understand smells and tastes: Controlling -- your product quality with neural networks D.C. Levy and -- B. Naidoo -- Index |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Taste -- Physiological aspects.
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Smell -- Physiological aspects.
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Odors.
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Sensory evaluation.
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Chemical senses.
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Chemical senses -- Research.
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Science and industry.
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Research, Industrial.
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Smell.
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Taste.
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Smell.
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Taste.
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Industry.
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Research Design.
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| Author |
Bell, Graham A.
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Watson, Annesley J.
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| LC no. |
99039060 |
| ISBN |
0632055448 |
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0868407690 : |
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