Results 81 to 90 of about 1,303 (175)
Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers
Human Brain Mapping, Volume 45, Issue 2, 1 February, 2024.Taste, smell, and flavor provide very rich perceptual information that, together with the semantic narrative to describe them, seem to be processed differently between sommeliers and naïve wine consumers. Here, we investigate whether wine expertise in sommeliers is associated with sensory processing or semantic processing.
Manuel Carreiras +5 more
wiley +1 more source
Alteration, reduction and taste loss: Main causes and potential implications on dietary habits [PDF]
, 2020 Our sense of taste arises from the sensory information generated after compounds in the oral cavity and oropharynx activate taste receptor cells situated on taste buds.
Drayna D., Morini G., Risso D.
core +1 more source
The effect of allyl isothiocyanate addition on consumers' saltiness perception
International Journal of Food Science &Technology, Volume 59, Issue 2, Page 950-958, February 2024.Consumers (n = 90) evaluated soup with and without allyl isothiocyanate using hedonic scales and temporal check‐all‐that‐apply. Summary Allyl isothiocyanate (AITC), a chemical irritant, through cross‐modal interactions, may impact the human perception of tastes and odours.
Jamal Amyoony +4 more
wiley +1 more source
Glomerular input patterns in the mouse olfactory bulb evoked by retronasal odor stimuli [PDF]
, 2013 BACKGROUND: Odorant stimuli can access the olfactory epithelium either orthonasally, by inhalation through the external nares, or retronasally by reverse airflow from the oral cavity.
Ginny Cruz, Graeme Lowe, Yuichi Furudono
core +1 more source
Why is piquant/spicy food so popular? [PDF]
, 2018 The desire for piquant/spicy food has grown phenomenally over the last 500 years or so. In this review, I summarize the literature on this most intriguing of oral sensations, and summarize various explanations for why it may have become so liked by so ...
Spence, Charles J.
core +2 more sources
The nose and tongue as chemical detectors
, 2005 Human chemical senses are the gatekeepers of our digestive system. Chemical separation combined with human sensory perception has been used to isolate and identify a natural non-steroidal anti-inflammatory compound in olive oil.
Keast, Russell
core
Clinical Nutrition Open ScienceSummary: Background & Aims: Chemosensory dysfunction is one of the hallmarks of a COVID-19 infection. While most patients recover within a few weeks after infection, in 5–10% of the patients chemosensory dysfunction turns into a long-term problem ...
Sanne Boesveldt +4 more
doaj +1 more source
Crossmodal contributions to the perception of piquancy/spiciness [PDF]
, 2018 The last 500 years or so has seen a phenomenal increase of interest in piquant/spicy food around the world. In this review, the latest research documenting the crossmodal influences on the perception of oral piquancy/spiciness that have been established ...
Cordell +30 more
core +2 more sources
, 2015 International audienceThe objective of this study was to correlate the chem. compn. and the odor concn. of emissions produced during storage and composting of pig slaughterhouse sludge (PSS). Seven exptl.
Barrington, Suzelle +7 more
core +4 more sources
Smell, Taste, and Temperature Interfaces [PDF]
, 2021 Everyday life hinges on smell, taste, and temperature-based experiences, from eating to detecting potential hazards (e.g., smell of rotten food, microbial threats, and non-microbial threats such as from hazardous gases) to responding to thermal ...
Amores, J +7 more
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