메뉴 건너뛰기




Volumn 1, Issue 4, 2008, Pages 217-226

Impact of olfaction on taste, trigeminal, And texture perceptions

Author keywords

Olfaction; Psychophysics; Sensory Interaction; Taste; Trigeminal

Indexed keywords


EID: 77952495416     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-008-9029-x     Document Type: Article
Times cited : (31)

References (37)
  • 1
    • 0027303106 scopus 로고
    • Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness
    • Bonnans S, Noble AC (1993) Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness. Chem Senses 18:273–283
    • (1993) Chem Senses , vol.18 , pp. 273-283
    • Bonnans, S.1    Noble, A.C.2
  • 2
    • 0034058810 scopus 로고    scopus 로고
    • The role of mouth state in the termination of drinking behavior in humans
    • Brunstrom JM, Tribbeck PM, MacRae AW (2000) The role of mouth state in the termination of drinking behavior in humans. Physiol Behav 68:579–583
    • (2000) Physiol Behav , vol.68 , pp. 579-583
    • Brunstrom, J.M.1    Tribbeck, P.M.2    Macrae, A.W.3
  • 3
    • 33750970002 scopus 로고    scopus 로고
    • Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert
    • Bult JH, De Wijk RA, Hummel T (2007) Investigations on multimodal sensory integration: texture, taste, and ortho- and retronasal olfactory stimuli in concert. Neurosci Lett 411:6–10
    • (2007) Neurosci Lett , vol.411 , pp. 6-10
    • Bult, J.H.1    De Wijk, R.A.2    Hummel, T.3
  • 4
    • 0034102576 scopus 로고    scopus 로고
    • Role of cold receptors and menthol in thirst, the drive to breathe and arousal
    • Eccles R (2000) Role of cold receptors and menthol in thirst, the drive to breathe and arousal. Appetite 34:29–35
    • (2000) Appetite , vol.34 , pp. 29-35
    • Eccles, R.1
  • 5
    • 0042290476 scopus 로고    scopus 로고
    • Stimulation of bitterness by capsaicin and menthol: Differences between lingual areas innervated by the glossopharyngeal and chorda tympani nerves
    • Green BG, Schullery MT (2003) Stimulation of bitterness by capsaicin and menthol: differences between lingual areas innervated by the glossopharyngeal and chorda tympani nerves. Chem Senses 28:45–55
    • (2003) Chem Senses , vol.28 , pp. 45-55
    • Green, B.G.1    Schullery, M.T.2
  • 6
    • 84993899552 scopus 로고
    • The temporal perception of menthol
    • Gwartney E, Heymann H (1995) The temporal perception of menthol. J Sens Study 10:393–400
    • (1995) J Sens Study , vol.10 , pp. 393-400
    • Gwartney, E.1    Heymann, H.2
  • 7
    • 0030537617 scopus 로고    scopus 로고
    • Profiling to describe the sensory characteristics of a simple model menthol solution
    • Gwartney E, Heymann H (1996) Profiling to describe the sensory characteristics of a simple model menthol solution. J Sens Stud 11:39–48
    • (1996) J Sens Stud , vol.11 , pp. 39-48
    • Gwartney, E.1    Heymann, H.2
  • 8
    • 0037351563 scopus 로고    scopus 로고
    • An overview of binary taste–taste interactions
    • Keast SJR, Breslin PAS (2003) An overview of binary taste–taste interactions. Food Qual Prefer 14:111–124
    • (2003) Food Qual Prefer , vol.14 , pp. 111-124
    • Keast, S.J.R.1    Breslin, P.A.S.2
  • 9
    • 0346342571 scopus 로고    scopus 로고
    • Texture–flavour interactions in low fat stirred yogurt: How mechanical treatment, thickener concentration and aroma concentration affect perceived texture and flavour
    • Kora EP, Latrille E, Souchon I, Martin N (2003) Texture–flavour interactions in low fat stirred yogurt: How mechanical treatment, thickener concentration and aroma concentration affect perceived texture and flavour. J Sens Stud 18:367–390
    • (2003) J Sens Stud , vol.18 , pp. 367-390
    • Kora, E.P.1    Latrille, E.2    Souchon, I.3    Martin, N.4
  • 10
    • 33644520598 scopus 로고    scopus 로고
    • Does olfactory memory depend on remembering odors?
    • Köster EP (2005) Does olfactory memory depend on remembering odors? Chem Senses 30(Suppl 1):i236–i237
    • (2005) Chem Senses , vol.30 , pp. 236-237
    • Köster, E.P.1
  • 11
    • 12144277922 scopus 로고    scopus 로고
    • Incidental learning and memory for three basic tastes in food
    • Köster MA, Prescott J, Köster EP (2004) Incidental learning and memory for three basic tastes in food. Chem Senses 29: 441–453
    • (2004) Chem Senses , vol.29 , pp. 441-453
    • Köster, M.A.1    Prescott, J.2    Köster, E.P.3
  • 13
    • 39749122041 scopus 로고    scopus 로고
    • Perceptual processing strategy and exposure influence the perception of odor mixtures
    • Le Berre E, Thomas-Danguin T, Béno N, Coureaud G, Etiévant P, Prescott J (2008) Perceptual processing strategy and exposure influence the perception of odor mixtures. Chem Senses 33:193–199. doi:10.1093/chemse/bjm080
    • (2008) Chem Senses , vol.33 , pp. 193-199
    • Le Berre, E.1    Thomas-Danguin, T.2    Béno, N.3    Coureaud, G.4    Etiévant, P.5    Prescott, J.6
  • 14
    • 16244392420 scopus 로고    scopus 로고
    • Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent
    • Lethuaut L, Brossard C, Meynier A, Rousseau F, Llamas G, Bousseau B, Genot C (2005) Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent. Int Dairy J 15:485–493
    • (2005) Int Dairy J , vol.15 , pp. 485-493
    • Lethuaut, L.1    Brossard, C.2    Meynier, A.3    Rousseau, F.4    Llamas, G.5    Bousseau, B.6    Genot, C.7
  • 15
    • 33845898803 scopus 로고    scopus 로고
    • The psychophysical relationship between bitter taste and burning sensation: Evidence of qualitative similarity
    • Lim J, Green BG (2007) The psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity. Chem Senses 32:31–39
    • (2007) Chem Senses , vol.32 , pp. 31-39
    • Lim, J.1    Green, B.G.2
  • 16
    • 0037034931 scopus 로고    scopus 로고
    • Identification of a cold receptor reveals a general role for TRP channels in thermosensation
    • McKemy DD, Neuhausser WN, Julius D (2002) Identification of a cold receptor reveals a general role for TRP channels in thermosensation. Nature 416:52–58
    • (2002) Nature , vol.416 , pp. 52-58
    • McKemy, D.D.1    Neuhausser, W.N.2    Julius, D.3
  • 17
    • 0019187624 scopus 로고
    • Taste and olfaction: Independence vs. interaction
    • Murphy C, Cain WS (1980) Taste and olfaction: independence vs. interaction. Physiol Behav 24:601–605
    • (1980) Physiol Behav , vol.24 , pp. 601-605
    • Murphy, C.1    Cain, W.S.2
  • 19
    • 84920947326 scopus 로고
    • Analyse sensorielle, guide général pour la sélection, l’entraînement et le contrôle des sujets Partie 1: Sujets qualifies
    • Recueil de Normes Françaises, Paris
    • NF ISO 8586-1 (1995) Analyse sensorielle, guide général pour la sélection, l’entraînement et le contrôle des sujets Partie 1: Sujets qualifies. In: (ed) Contrôle de la qualité des produits alimentairesanalyse sensorielle. Recueil de Normes Françaises, Paris, pp 75–102
    • (1995) Contrôle de la qualité des produits alimentairesanalyse sensorielle , pp. 75-102
  • 20
    • 5744255175 scopus 로고
    • Analyse sensorielle, vocabulaire
    • (ed), Recueil de Normes Françaises, Paris
    • NF ISO 5492 (1995) Analyse sensorielle, vocabulaire. In: (ed) Contrôle de la qualité des produits alimentaires-analyse sensorielle. Recueil de Normes Françaises, Paris, pp 27–51
    • (1995) Contrôle de la qualité des produits alimentaires-analyse sensorielle , pp. 27-51
  • 21
    • 0030424585 scopus 로고    scopus 로고
    • Taste–aroma interactions
    • Noble AC (1996) Taste–aroma interactions. Trends Food Sci Tech 7:439–440
    • (1996) Trends Food Sci Tech , vol.7 , pp. 439-440
    • Noble, A.C.1
  • 23
    • 34248536511 scopus 로고    scopus 로고
    • Colour–coolant– aroma interactions and the impact of congruency and exposure on flavour perception
    • Petit CEF, Hollowood TA, Wulfert F, Hort J (2007) Colour–coolant– aroma interactions and the impact of congruency and exposure on flavour perception. Food Qual Prefer 6:880–889
    • (2007) Food Qual Prefer , vol.6 , pp. 880-889
    • Petit, C.E.F.1    Hollowood, T.A.2    Wulfert, F.3    Hort, J.4
  • 24
    • 24944469669 scopus 로고    scopus 로고
    • Temporal synchrony and integration of sub-threshold taste and smell signals
    • Pfeiffer JC, Hollowood TA, Hort J, Taylor AJ (2005) Temporal synchrony and integration of sub-threshold taste and smell signals. Chem Senses 30:539–545
    • (2005) Chem Senses , vol.30 , pp. 539-545
    • Pfeiffer, J.C.1    Hollowood, T.A.2    Hort, J.3    Taylor, A.J.4
  • 25
    • 33745777227 scopus 로고    scopus 로고
    • Taste–aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions
    • Pfeiffer JC, Hort J, Hollowood TA, Taylor AJ (2006) Taste–aroma interactions in a ternary system: a model of fruitiness perception in sucrose/acid solutions. Percept Psychophys 68:216–227
    • (2006) Percept Psychophys , vol.68 , pp. 216-227
    • Pfeiffer, J.C.1    Hort, J.2    Hollowood, T.A.3    Taylor, A.J.4
  • 27
    • 21844490971 scopus 로고
    • Pungency in food perception and preference
    • Prescott J, Stevenson RJ (1995) Pungency in food perception and preference. Food Rev Int 11:665–698
    • (1995) Food Rev Int , vol.11 , pp. 665-698
    • Prescott, J.1    Stevenson, R.J.2
  • 28
    • 14844299648 scopus 로고    scopus 로고
    • Odor–taste interactions: Effects of attentional strategies during exposure
    • Prescott J, Johnstone V, Francis J (2004) Odor–taste interactions: effects of attentional strategies during exposure. Chem Senses 29:331–340
    • (2004) Chem Senses , vol.29 , pp. 331-340
    • Prescott, J.1    Johnstone, V.2    Francis, J.3
  • 30
    • 6344282568 scopus 로고    scopus 로고
    • Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies
    • Saint-Eve A, Paçi-Kora EP, Martin N (2004) Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies. Food Qual Prefer 15:655–668
    • (2004) Food Qual Prefer , vol.15 , pp. 655-668
    • Saint-Eve, A.1    Paçi-Kora, E.P.2    Martin, N.3
  • 31
    • 0030266972 scopus 로고    scopus 로고
    • The role of congruency and pleasantness in odor-induced taste enhancement
    • Schifferstein HN, Verlegh PW (1996) The role of congruency and pleasantness in odor-induced taste enhancement. Acta Psychol 94:87–105
    • (1996) Acta Psychol , vol.94 , pp. 87-105
    • Schifferstein, H.N.1    Verlegh, P.W.2
  • 33
    • 0032748659 scopus 로고    scopus 로고
    • Confusing tastes and smells: How odors can influence the perception of sweet and sour tastes
    • Stevenson RJ, Prescott J, Boakes RA (1999) Confusing tastes and smells: how odors can influence the perception of sweet and sour tastes. Chem Senses 24:627–635
    • (1999) Chem Senses , vol.24 , pp. 627-635
    • Stevenson, R.J.1    Prescott, J.2    Boakes, R.A.3
  • 34
    • 33747835308 scopus 로고    scopus 로고
    • The neurocognitive bases of human multimodal food perception: Sensory integration
    • Verhagen JV, Engelen L (2006) The neurocognitive bases of human multimodal food perception: sensory integration. Neurosci Biobehav Rev 30:613–650
    • (2006) Neurosci Biobehav Rev , vol.30 , pp. 613-650
    • Verhagen, J.V.1    Engelen, L.2
  • 36
    • 34447125095 scopus 로고    scopus 로고
    • Chemosensory cross-modal Stroop effects: Congruent odors facilitate taste identification
    • White TL, Prescott J (2007) Chemosensory cross-modal Stroop effects: congruent odors facilitate taste identification. Chem Senses 32:337–341
    • (2007) Chem Senses , vol.32 , pp. 337-341
    • White, T.L.1    Prescott, J.2
  • 37
    • 84970602731 scopus 로고
    • Experimental designs balanced for the estimation of residual effects of treatments
    • Williams EJ (1949) Experimental designs balanced for the estimation of residual effects of treatments. Aust J Sci Res 2:149–168
    • (1949) Aust J Sci Res , vol.2 , pp. 149-168
    • Williams, E.J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.