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The chemical senses

  • Chapter
Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

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Abstract

The flavor of a food can be defined as the combination of its taste, smell, chemical irritation (the common chemical sense), and temperature. In this chapter, the contribution of taste and smell will be discussed. In the first sections, basic anatomy and physiology of the chemical senses will be described. Some indication of the rapid strides in understanding reception and transduction will also be provided. Much of this information has recently been reviewed in detail by Brand and Shah (1992). Leaning heavily on this review, in the beginning of this chapter an overview of this rapidly advancing area will be provided. In subsequent sections the psychological aspects of the chemical senses, with particular emphasis on the basis for preference and aversions will be concentrated upon. In the final section issues related to specific appetites for salt and protein and to mixtures will be dealt with briefly.

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Authors
  1. G. K. Beauchamp
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  2. J. G. Brand
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Editor information

Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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© 1994 Springer Science+Business Media Dordrecht

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Beauchamp, G.K., Brand, J.G. (1994). The chemical senses. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_6

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  • DOI: https://doi.org/10.1007/978-1-4615-2167-9_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5906-7

  • Online ISBN: 978-1-4615-2167-9

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