Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency

Author:

Nolden Alissa A.,Hayes John E.

Publisher

Springer Science and Business Media LLC

Subject

Cellular and Molecular Neuroscience,Sensory Systems

Reference35 articles.

1. Allen AL, McGeary JE, Hayes JE (2014) Polymorphisms in TRPV1 and TAS2Rs associate with sensations from sampled ethanol. Alcohol Clin Exp Res 38:2550–2560

2. Bennett SM, Hayes JE (2012) Differences in the chemesthetic subqualities of capsaicin, ibuprofen, and olive oil. Chem Senses 37:471–478

3. Berg H, Filipello F, Hinreiner E, Webb A (1955) Evaluation of thresholds and minimum difference concentrations for various constituents of wines. II. Sweetness: the effect of ethyl alcohol, organic acids and tannin. Food Technol 9:138–140

4. Byrnes NK, Nestrud MA, Hayes JE (2015) Perceptual mapping of chemesthetic stimuli in naïve assessors. Chemosens Percept 8(1):19–32

5. Cahalan D, Cisin I, Crossley H (1969) American drinking practices: a national survey of behaviour and attitudes (Monograph No. 6). Rutgers Center of Alcohol Studies, New Brunswick

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