چشایی و بویایی (راهنمای ادراک و شناخت، ویرایش دوم)

Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology. Front Cover......Page 1 Tasting and Smelling......Page 4 Copyright Page......Page 5 Contents......Page 6 Contributors......Page 10 Preface......Page 12 I. Introduction......Page 16 II. Salty Taste Transduction......Page 18 III. Sour Taste Transduction......Page 20 IV. Sweet Taste Transduction......Page 24 V. Bitter Taste Transduction......Page 26 VI. Umami Taste Transduction......Page 29 VII. The Question of Receptors......Page 30 VIII. G Proteins......Page 31 IX. Biophysics and Behavior: Is There a Link?......Page 32 References......Page 34 I. Introduction......Page 40 II. Taste System Anatomy......Page 41 III. Physiology of Gustatory Afferent Neurons......Page 44 IV. Coding of Taste Quality......Page 59 V. Integrative Mechanisms of Taste......Page 67 References......Page 82 I. Prologue......Page 92 II. Introduction......Page 95 III. Some Fundamental Questions of Taste Psychophysics......Page 98 IV. Overview......Page 129 References......Page 131 I. Introduction......Page 140 II. Detection and Thresholds......Page 144 III. Intensity Relationships......Page 151 IV. Mixtures......Page 156 V. Informational Content of Odors......Page 165 VI. Odor Categories......Page 171 VII. Issues, Needs, and Directions......Page 179 References......Page 183 I. Introduction......Page 190 II. Smell versus Taste: Confusion and Relative Vulnerabilities......Page 191 III. Smell Disorders......Page 192 IV. Taste Disorders......Page 202 V. Conclusion......Page 207 References......Page 208 I. Introduction......Page 214 II. Sensory Systems That Detect Flavor......Page 215 III. Responsiveness of the Fetus and Premature Infant to Flavors......Page 216 IV. Taste and Olfactory Perception during Human Infancy......Page 218 V. Early Responsiveness by the Human Infant to Flavor: Example of Mother’s Milk......Page 222 VI. Conclusions and Future Directions......Page 229 References......Page 231 Index......Page 238 Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysics of both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book will be of interest to the researcher in perception, cognition, or neurophysiology.