The physiology of taste and smell: How and why we sense flavors

Water Science and Technology

Volumn 49, Issue 9, 2004, Pages 1-10

  Llorens, J ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Behavior; Chemical senses; Flavor recognition; Sensory perception; Smell; Taste

Indexed keywords

BEHAVIORAL RESEARCH; COMPOSITION; FLAVORS; SENSORY PERCEPTION;

BEHAVIOURAL RESPONSES; FLAVOR RECOGNITION; TASTES;

PHYSIOLOGY;

G PROTEIN COUPLED RECEPTOR; NEUROTRANSMITTER; RECEPTOR PROTEIN;

PERCEPTION;

ACTION POTENTIAL; AVERSION; BEHAVIOR; BRAIN FUNCTION; CELL COMMUNICATION; CHEMICAL COMPOSITION; FLAVOR; FOOD INTAKE; HUMAN; INFORMATION PROCESSING; MEMBRANE CHANNEL; MOLECULAR MECHANICS; NEOPHOBIA; NERVE CELL MEMBRANE; NERVE ENDING; NEUROTRANSMITTER RELEASE; OLFACTORY DISCRIMINATION; OLFACTORY SYSTEM; PRESYNAPTIC MEMBRANE; PROTEIN BINDING; REVIEW; SENSORY NERVE CELL; SENSORY SYSTEM; SIGNAL PROCESSING; SIGNAL TRANSDUCTION; STIMULUS RESPONSE; SYNAPSE; TASTE DISCRIMINATION; TASTE PREFERENCE;

MAMMALIA;

EID: 3042715230     PISSN: 02731223     EISSN: None     Source Type: Journal    
DOI: 10.2166/wst.2004.0519     Document Type: Review

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