Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a
This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar wit
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
Intraspecific communication involves the activation of chemoreceptors and subsequent activation of different central areas that coordinate the responses of the
The Chemical Senses and Nutrition focuses on the basic physiology, biochemistry, and molecular biology of the chemical senses. This book examines the role of th