The chemical senses and nutrition. I
1988
Mela, D.J. | Mattes, R.D.
The first of a 2-part review focuses on the role and nature of human sensory systems for judging the acceptability of foods, the methodology employed in sensory evaluation of foods, and the effect of human sensory perception on food selections. Attention is given to: the characteristics of the human gustatory (taste), olfactory (smell), and trigeminal (hot, cold) systems; common measures of chemosensory function (threshold, intensity, identification, hedonic); individual differences in sensory perception of foods; and interactions between the human chemical senses and nutrient selection. Exemplary data and graphs are included to demonstrate normal sensory responses.
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