| Description |
xiii, 362 pages : illustrations ; 23 cm |
| Series |
ACS symposium series ; 825 |
|
ACS symposium series ; 825
|
| Contents |
Machine derived contents note: Mechanisms of Taste -- 1. Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste, M. Naim, S. Nir, A.I. Spielman, A.C. Noble, I. Peri, S. Rodin, and M. Samuelov-Zubare -- 2. Modulation of Two Second Messengers in Bitter Taste Transduction of Agriculturally Relevant Compounds, A.I. Spielman, W. Yan, V. Krizhanovsky, S. Rosenzweig, T. Yamamoto, and M. Naim -- 3. Molecular Mixture Models: Connecting Molecular Events to Perception, Daniel M. Ennis -- Genetics and Physiology -- 4. Genetics of Sweet Taste, Gary K. Beauchamp, Danielle R. Reed, Michael G. Tordoff, and Alexander A. Bachmanov -- 5. Genetic Markers, Taste Responses, and Food Preferences, Adam Drewnowski -- 6. Clustering Bitter Compounds via Individual Sensitivity Differences: Evidence Supporting Multiple Receptor-Transduction Mechanisms, Jeanine F. Delwiche, Zuvjena Buletic, and Paul A.S. Breslin -- 7. Neural Representation of Sweet Taste in the Cortex of the Moneky, Thomas R. Scott and Carlos R. Plata-Salaman -- 8. Age-Related Chemosensory Losses: Effect of Medications, Susan S. Schiffman, Jennifer Zervakis, Brevick G. Graham, and Holly L. Westall -- Olfactory Mechanisms and Flavor Release -- 9. Olfactory Receptor Neuron Signaling, Stuart Firestein -- 10. Olfactory Psychophysics, Richard L. Doty -- 11. Dose-Response Curves of Odor and Taste Stimuli: Influence of Sweetening Agents, Christine Vuilleumier, Isabelle Cayeux, and Maria Ines Velazco -- 12. Communicating with Chemicals, Anthony Blake -- 13. Taste Release and Its Effect on Overall Flavor Perception, Tracey A. Hollowood, Jim M. Davidson, Lucy DeGroot, Rob S.T. Linforth, and Andrew J. Taylor -- Taste, Smell, and Trigeminal Interactions -- 14. Chemoreception of Fat, Timothy A. Gilbertson and Insook Kim -- 15. Astringency and Bitterness of Flavonoid Phenols, A. C. Noble -- 16. Pungency and Tingling: Sensations and Mechanisms of Trigeminal Chemical Sensitivity, Bruce Bryant and Igor Mezine -- Taste Preference and Consumer Models -- 17. Sensory Drivers of Liking and Sensory Preference Segmentation, Howard R. Moskowitz -- 18. Internal and External Preference Mapping: Understanding Market Segmentation and Identifying Drivers of Liking, Jean-Xavier Guinard -- 19. Measurement of Emotion in Olfactory Research, Stephen Warrenburg -- Analytical Approaches -- 20. In Vitro Taste Sensors: Technology and Applications, Glenn Roy and John T. McDevitt -- 21. Mimicking the Mammalian Sense of Taste Through Single-Component and Multi-Component Analyte Sensors, Sheryl L. Wiskur, Axel Metzger, John J. Lavigne, Stephen E. Schneider, Eric V. Anslyn, John T. McDevitt, Dean Neikirk, and Jason B. Shear -- 22. Electronic and Computational Olfaction, Alan Gelperin and J.J. Hopfield -- 23. Cross-Reactive Optical Sensing Arrays, Caroline L. Schauer, Shannon E. Stitzel, and David R. Walt |
| Notes |
"Developed from a symposium sponsored by the Division of Agriculture and Food Chemistry at the 219th National Meeting of the American Chemical Society, San Francisco, California, March 26-30, 2000." |
| Bibliography |
Includes bibliographical references and index |
| Notes |
English |
| Subject |
Taste -- Congresses.
|
|
Chemoreceptors -- Congresses.
|
| Genre/Form |
Conference papers and proceedings.
|
| Author |
Given, Peter, 1952-
|
|
Paredes, Dulce, 1958-
|
|
American Chemical Society. Division of Agricultural and Food Chemistry.
|
| LC no. |
2002018336 |
| ISBN |
0841237344 alkaline paper |
|
