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1 Biophysics of Taste Joseph G. Brand
I. Introduction
II. Salty Taste Transduction
III. Sour Taste Transduction
IV. Sweet Taste Transduction
V. Bitter Taste Transduction
VI. Umami Taste Transduction
VII. The Question of Receptors
VIII. G Proteins
IX. Biophysics and Behavior: Is There a
Link?
References
2 The Neural Code and Integrative Processes of Taste
David V. Smith
Mark B. Vogt
I. Introduction
II. Taste System Anatomy
A. Taste Bud Populations
B. Innervation of Taste Buds
C. Central Taste Pathways
III. Physiology of Gustatory Afferent Neurons
A. What Is Being Coded?
B. Electrophysiology of Peripheral Taste Fibers
C. Differential Gustatory Inputs to the Brain Stem
IV. Coding of Taste Quality
A. Taste Coding Theories
B. Gustatory Neuron Types: Is Taste
Coded by Labeled Lines?
V. Integrative Mechanisms of Taste
A. Special Visceral Afferent System
B. Taste Reactivity
C. Interaction between Appetitive and Aversive Taste Stimuli
D. Inhibitory Mechanisms in the Brain Stem
References
3 Psychophysics of Taste Bruce P. Halpern
I. Prologue
A. The Nature of This Chapter
B. Three Very Short Stories
II. Introduction
A. Taste and Human Behavior
B. Natural Complexity and Laboratory Reductions
III. Some Fundamental Questions of Taste Psychophysics
A. What Are Taste Stimuli?
B. Theory: Is Taste Perception Four
Discrete, Independent Processes or a Pattern of Overlapping Events?
C. Is Taste an Ongoing Process That Should Be Studied over Time?
D. What Are the Proper or Permissible
Responses to the Question: "What Does It
Taste Like?"
E. Categories of Psychophysical Relationships
IV. Overview
References
4 Olfactory Psychophysics
Harry T. Lawless
I. Introduction
A. Requirements for a Comprehensive Theory of Odor Perception
II. Detection and Thresholds
A. Measurement of Thresholds
B. Individual Differences and Anosmia
III. Intensity Relationships
A. Discrimination Issues
B. Psychophysical Functions
C. Adaptation
IV. Mixtures
A. Interest in Mixtures; What Is a
Mixture?
B. Intensity Issues: Inhibitory
Interactions
C. Enhancement
D. Blending versus Component
Identification
V. Informational Content of Odors
A. Discrimination and Channel Capacity
B. Identification and the Olfactory-Verbal Gap
C. Odor Recognition Memory and Imagery
VI. Odor Categories
A. Impediments to Classification
B. Hierarchies
C. Commonalities among Systems
D. Local Spaces
E. Effects of Context and Contrast
VII. Issues, Needs, and Directions
A. What Is the Metric for Odor Quality
and the Model for Similarity?
B. Functional Significance of Specific Anosmia
C. Odor Cognition and Odor Decisions
References
5 Clinical Disorders of Smell and Taste
Beverly J. Cowart
I. M. Young Roy S. Feldman
Louis D. Lowry
I. Introduction
II. Smell versus Taste: Confusion and
Relative Vulnerabilities
III. Smell Disorders
A. Terminology
B. Assessment
C. Etiologies
D. Prognosis
IV. Taste Disorders
A. Terminology
B. Assessment
C. Etiologies
D. Prognosis
V. Conclusion
References
6 The Ontogeny of Human Flavor Perception
Julie A. Mennella Gary K. Beauchamp
I. Introduction
II. Sensory Systems That Detect Flavor
A. Taste
B. Olfaction
III. Responsiveness of the Fetus and
Premature Infant to Flavors
A. Taste
B. Olfaction
IV. Taste and Olfactory Perception during
Human Infancy
A. Taste
B. Olfaction
V. Early Responsiveness by the Human
Infant to Flavor: Example of Mother's Milk
A. Folklore on the Choice of Wet Nurse
and Infant Feeding
B. Transfer of Volatiles to Milk: Dairy
Cattle
C. Effects of Early Flavor Experiences on the Behavior of Nurslings
D. Flavor of Human Milk and Effects on
the Infant
VI. Conclusions and Future Directions
References
Index
© 2005