The harmony between taste and odor at meals (Neuroscience of the flavor)
Author:
Affiliation:
1. Division of Physiology, Department of Human Development and Fostering, Meikai University School of Dentistry
Publisher
Japanese Society of Stomatognathic Function
Link
https://www.jstage.jst.go.jp/article/sgf/23/1/23_1/_pdf
Reference30 articles.
1. 1) Shepherd GM. Neurogastronomy : How the brain create flavor and why it matters. New York: Columbia University Press; 2012, 109-162.
2. 3) Shepherd GM. Smell images and flavour system in the human brain. Nature 2006; 444: 316-322.
3. 5) Toko K, Matuno T, Yamafuji K, et al. Multichannel taste sensor using electric potential changes in lipid membrane. Biosens Bioelectron 1994; 9: 359-364.
4. 6) Kobayashi Y, Habara M, Ikezazki H, et al. Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores. Sensors 2010; 10: 3411-3443.
5. 9) Uebayashi H, Hatanaka T, Kanemura F, et al. Acute anosmia in the mouse : behavioral discrimination among the four basic taste substances. Physiol Behav 2001; 72: 291-296.
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