Food vibrations: Asian spice sets lips trembling

Proceedings of the Royal Society B: Biological Sciences

Volumn 280, Issue 1770, 2013, Pages

  Hagura, Nobuhiro ^a   Barber, Harry ^a   Haggard, Patrick ^a  

^a UNIVERSITY COLLEGE LONDON   (United Kingdom)

Author keywords

Food; Frequency adaptation; Szechuan pepper; Tactile perception; Touch fibres; Vibrotactile frequency

Indexed keywords

AMIDE; PHARMACOLOGY; SANSHOOL;

DICOTYLEDON; FOOD QUALITY; FREQUENCY ANALYSIS; MOLECULAR ANALYSIS; PERCEPTION; QUANTITATIVE ANALYSIS; SPICE; TASTE; VIBRATION;

ADULT; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECTS; FEMALE; HUMAN; LIP; MALE; MECHANORECEPTOR; PATHOPHYSIOLOGY; PHYSIOLOGY; SKIN; SPICE; TOUCH; VIBRATION; YOUNG ADULT; ZANTHOXYLUM;

ADULT; AMIDES; CHEMISTRY; DRUG EFFECTS; FEMALE; HUMANS; LIP; MALE; MECHANORECEPTORS; PHARMACOLOGY; PHYSIOLOGY; PHYSIOPATHOLOGY; SKIN; SPICES; TOUCH PERCEPTION; VIBRATION; YOUNG ADULT; ZANTHOXYLUM;

EID: 84883783027     PISSN: 09628452     EISSN: 14712954     Source Type: Journal    
DOI: 10.1098/rspb.2013.1680     Document Type: Article

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