Atlas of Odor Character Profiles


Book Description

Provides easy access to the odor character of 160 chemicals and mixtures; a data base for further research in the science of smell; and procedures to select and train panelists.For professionals in the field of food and beverage sciences, air and water pollution, indoor air quality control, cosmetics and hygiene, botany, psychology of interpersonal relations, and medicine.




Handbook of Flavor Characterization


Book Description

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.







Smellosophy


Book Description

An NRC Handelsblad Book of the Year “Offers rich discussions of olfactory perception, the conscious and subconscious impacts of smell on behavior and emotion.” —Science Decades of cognition research have shown that external stimuli “spark” neural patterns in particular regions of the brain. We think of the brain as a space we can map: here it responds to faces, there it perceives a sensation. But the sense of smell—only recently attracting broader attention in neuroscience—doesn’t work this way. So what does the nose tell the brain, and how does the brain understand it? A. S. Barwich turned to experts in neuroscience, psychology, chemistry, and perfumery in an effort to understand the mechanics and meaning of odors. She discovered that scents are often fickle, and do not line up with well-defined neural regions. Upending existing theories of perception, Smellosophy offers a new model for understanding how the brain senses and processes odors. “A beguiling analysis of olfactory experience that is fast becoming a core reference work in the field.” —Irish Times “Lively, authoritative...Aims to rehabilitate smell’s neglected and marginalized status.” —Wall Street Journal “This is a special book...It teaches readers a lot about olfaction. It teaches us even more about what philosophy can be.” —Times Literary Supplement




Human Olfactory Displays and Interfaces


Book Description

Although good devices exist for presenting visual and auditory sensations, there has yet to be a device for presenting olfactory stimulus. Nevertheless, the area for smell presentation continues to evolve and smell presentation in multimedia is not unlikely in the future. Human Olfactory Displays and Interfaces: Odor Sensing and Presentation provides the opportunity to learn about olfactory displays and its odor reproduction. Covering the fundamental and latest research of sensors and sensing systems as well as presentation technique, this book is vital for researchers, students, and practitioners gaining knowledge in the fields of consumer electronics, communications, virtual realities, electronic instruments, and more.




Biologically Inspired Signal Processing for Chemical Sensing


Book Description

Biologically inspired approaches for artificial sensing have been extensively applied to different sensory modalities over the last decades and chemical senses have been no exception. The olfactory system, and the gustatory system to a minor extent, has been regarded as a model for the development of new artificial chemical sensing s- tems. One of the main contributions to this field was done by Persaud and Dodd in 1982 when they proposed a system based on an array of broad-selective chemical sensors coupled with a pattern recognition engine. The array aimed at mimicking the sensing strategy followed by the olfactory system where a population of bro- selective olfactory receptor neurons encodes for chemical information as patterns of activity across the neuron population. The pattern recognition engine proposed was not based on bio-inspired but on statistical methods. This influential work gave rise to a new line of research where this paradigm has been used to build chemical sensing instruments applied to a wide range of odor detection problems. More recently, some researchers have proposed to extend the biological inspiration of this system also to the processing of the sensor array signals. This has been mo- vated in part by the increasing body of knowledge available on biological olfaction, which has become in the last decade a focus of attention of the experimental neu- science community.




The Neural Bases of Multisensory Processes


Book Description

It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses. Organized thematically into nine sub-sections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences. Topics discussed include: Anatomy, essential for understanding the neural substrates of multisensory processing Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics Development and plasticity Clinical manifestations and how perception and action are affected by altered sensory experience Attention and spatial representations The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts.




Flavor Chemistry of Ethnic Foods


Book Description

Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.




Affective Touch and the Neurophysiology of CT Afferents


Book Description

CT afferents are receptors in mammalian hairy skin that fire action potentials when the skin is touched lightly which makes them particularly important in affective touch. Traditionally neuroscientific research has focused on more discriminative and haptic properties of touch that are mediated by large myelinated afferents and the coding properties and functional organization of unmyelinated CT afferents have been studied much less. The proposed volume will draw together existing knowledge in this nascent field. Separate sections will address (1) how we can measure affective touch, (2) CT structure and physiology, (3) CT processing, (4) the contribution of CTs to sexual behavior, (5) clinical relevance, (6) commercial relevance, and (7) future research considerations.​




Food Science, Production, and Engineering in Contemporary Economies


Book Description

As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace. In an effort to circumvent a deepening food crisis, it is pertinent to develop new sustainability strategies and practices. Food Science, Production, and Engineering in Contemporary Economies features timely and relevant information on food system sustainability and production on a global scale. Highlighting best practices, theoretical concepts, and emergent research in the field, this book is a critical resource for professionals, researchers, practitioners, and academics interested in food science, food economics, and sustainability practices.