Chemesthesis
Chemesthesis

Author: Shane T. McDonald

Publisher: John Wiley & Sons

Published: 2016-01-15

Total Pages: 312

ISBN-13: 1118951638

DOWNLOAD EBOOK

Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

The Neurology of Olfaction
The Neurology of Olfaction

Author: Christopher H. Hawkes

Publisher: Cambridge University Press

Published: 2009-02-12

Total Pages: 265

ISBN-13: 0521682169

DOWNLOAD EBOOK

"Written by two experts in the field, this book provides information useful to physicians for assessing and managing chemosensory disorders - with appropriate case-histories - and summarizes the current scientific knowledge of human olfaction. It will be of particular interest to neurologists, otolaryngologists, psychologists, psychiatrists, and neuroscientists."--BOOK JACKET.

Multisensory Flavor Perception
Multisensory Flavor Perception

Author: Betina Piqueras-Fiszman

Publisher: Woodhead Publishing

Published: 2016-04-14

Total Pages: 378

ISBN-13: 008100351X

DOWNLOAD EBOOK

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Tastes & Aromas
Tastes & Aromas

Author: Graham A. Bell

Publisher: UNSW Press

Published: 1999

Total Pages: 234

ISBN-13: 9780868407692

DOWNLOAD EBOOK

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.

Mammalian Transient Receptor Potential (TRP) Cation Channels
Mammalian Transient Receptor Potential (TRP) Cation Channels

Author: Bernd Nilius

Publisher: Springer

Published: 2014-06-24

Total Pages: 569

ISBN-13: 331905161X

DOWNLOAD EBOOK

​In this fast moving field the main goal of this volume is to provide up-to-date information on the molecular and functional properties and pharmacology of mammalian TRP channels. Leading experts in the field describe properties of a single TRP protein/channel or portray more general principles of TRP function and important pathological situations linked to mutations of TRP genes or their altered expression. Thereby this volume on Transient Receptor Potential (TRP) Channels provides valuable information for readers with different expectations and backgrounds, for those who are approaching this field of research as well as for those wanting to make a trip to TRPs.

Flavour
Flavour

Author: Elisabeth Guichard

Publisher: John Wiley & Sons

Published: 2016-12-27

Total Pages: 422

ISBN-13: 1118929411

DOWNLOAD EBOOK

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

Handbook of Flavor Characterization
Handbook of Flavor Characterization

Author: Kathryn D. Deibler

Publisher: CRC Press

Published: 2003-09-05

Total Pages: 528

ISBN-13: 9780203912812

DOWNLOAD EBOOK

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and

Chemosensory Transduction
Chemosensory Transduction

Author: Frank Zufall

Publisher: Academic Press

Published: 2016-02-18

Total Pages: 432

ISBN-13: 0128017864

DOWNLOAD EBOOK

Written by leaders in the field of chemosensation, Chemosensory Transduction provides a comprehensive resource for understanding the molecular mechanisms that allow animals to detect their chemical world. The text focuses on mammals, but also includes several chapters on chemosensory transduction mechanisms in lower vertebrates and insects. This book examines transduction mechanisms in the olfactory, taste, and somatosensory (chemesthetic) systems as well as in a variety of internal sensors that are responsible for homeostatic regulation of the body. Chapters cover such topics as social odors in mammals, vertebrate and invertebrate olfactory receptors, peptide signaling in taste and gut nutrient sensing. Includes a foreword by preeminent olfactory scientist Stuart Firestein, Chair of Columbia University's Department of Biological Sciences in New York, NY. Chemosensory Transduction describes state-of-the-art approaches and key findings related to the study of the chemical senses. Thus, it serves as the go-to reference for this subject for practicing scientists and students with backgrounds in sensory biology and/or neurobiology. The volume will also be valuable for industry researchers engaged in the design or testing of flavors, fragrances, foods and/or pharmaceuticals. - Provides a comprehensive overview for all chemosensory transduction mechanisms - Valuable for academics focused on sensory biology, neurobiology, and chemosensory transduction, as well as industry researchers in new flavor, fragrance, and food testing - Edited by leading experts in the field of olfactory transduction - Focuses on mammals, but lower vertebrates and invertebrate model systems are also included

How Flavor Works
How Flavor Works

Author: Nak-Eon Choi

Publisher: John Wiley & Sons

Published: 2015-02-23

Total Pages: 247

ISBN-13: 1118865472

DOWNLOAD EBOOK

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.

Itch
Itch

Author: E. Carstens

Publisher: CRC Press

Published: 2014-02-25

Total Pages: 482

ISBN-13: 1466505435

DOWNLOAD EBOOK

Advances in itch research have elucidated differences between itch and pain but have also blurred the distinction between them. There is a long debate about how somatic sensations including touch, pain, itch, and temperature sensitivity are encoded by the nervous system. Research suggests that each sensory modality is processed along a fixed, direct-line communication system from the skin to the brain. Itch: Mechanisms and Treatment presents a timely update on all aspects of itch research and the clinical treatment of itch that accompanies many dermatological conditions including psoriasis, neuropathic itch, cutaneous t-cells lymphomas, and systemic diseases such as kidney and liver disease and cancer. Composed of contributions from distinguished researchers around the world, the book explores topics such as: Neuropathic itch Peripheral neuronal mechanism of itch The role of PAR-2 in neuroimmune communication and itch Mrgprs as itch receptors The role of interleukin-31 and oncostatin M in itch and neuroimmune communication Spinal coding of itch and pain Spinal microcircuits and the regulation of itch Examining new findings on cellular and molecular mechanisms, the book is a compendium of the most current research on itch, its prevalence in society, and the problems associated with treatment.