The Perception of Odors

The Perception of Odors
Author: Trygg Engen
Publisher:
Total Pages: 224
Release: 1982
Genre: Psychology
ISBN:

The Perception of Odors presents concisely and clearly some of the important aspects in the study of olfaction such as perception, human pheromones, and odor pollution. The book consists of 11 detailed chapters. Chapters 1 and 2 serve as the introduction as it outlines the basic principles, historical development, and the anatomy and physiology of olfaction. A chapter on """"Psychophysics"""" is included wherein it covers the history of the measurement of odors and developments in the psychophysics of smell. The following chapters deal mostly with areas of research such as odor masking, deodo ...

The Neurobiology of Olfaction

The Neurobiology of Olfaction
Author: Anna Menini
Publisher: CRC Press
Total Pages: 438
Release: 2009-11-24
Genre: Science
ISBN: 1420071998

Comprehensive Overview of Advances in OlfactionThe common belief is that human smell perception is much reduced compared with other mammals, so that whatever abilities are uncovered and investigated in animal research would have little significance for humans. However, new evidence from a variety of sources indicates this traditional view is likely

Neurobiology of Sensation and Reward

Neurobiology of Sensation and Reward
Author: Jay A. Gottfried
Publisher: CRC Press
Total Pages: 458
Release: 2011-03-28
Genre: Medical
ISBN: 142006729X

Synthesizing coverage of sensation and reward into a comprehensive systems overview, Neurobiology of Sensation and Reward presents a cutting-edge and multidisciplinary approach to the interplay of sensory and reward processing in the brain. While over the past 70 years these areas have drifted apart, this book makes a case for reuniting sensation a

Learning to Smell

Learning to Smell
Author: Donald A. Wilson
Publisher: JHU Press
Total Pages: 340
Release: 2006-06-06
Genre: Science
ISBN: 9780801883682

Publisher description

Philosophy of Olfactory Perception

Philosophy of Olfactory Perception
Author: Andreas Keller
Publisher: Springer
Total Pages: 209
Release: 2017-01-05
Genre: Science
ISBN: 3319336452

This book reconsiders the major current topics in the philosophy of perception using olfaction as the paradigm sense. The author reveals how many of the most basic concepts of philosophy of perception are based on peculiarities of visual perception not found in other modalities, and addresses how different the philosophy of perception would be if based on olfaction. The book addresses several aspects of olfaction, including perceptual qualities, percepts, olfaction and cognitive processes, and consciousness. The first part of the book considers perception with respect to its ability to guide behaviors and to make information available to cognitive processes. The author continues by addressing the differences between conscious and non-conscious olfactory perception, and presents an argument for an important role of attention in conscious processes. The book concludes by discussing the function of conscious brain processes and their link to guiding behaviors in complex situations.

Neurobiology of Chemical Communication

Neurobiology of Chemical Communication
Author: Carla Mucignat-Caretta
Publisher: CRC Press
Total Pages: 614
Release: 2014-02-14
Genre: Medical
ISBN: 1466553413

Intraspecific communication involves the activation of chemoreceptors and subsequent activation of different central areas that coordinate the responses of the entire organism—ranging from behavioral modification to modulation of hormones release. Animals emit intraspecific chemical signals, often referred to as pheromones, to advertise their presence to members of the same species and to regulate interactions aimed at establishing and regulating social and reproductive bonds. In the last two decades, scientists have developed a greater understanding of the neural processing of these chemical signals. Neurobiology of Chemical Communication explores the role of the chemical senses in mediating intraspecific communication. Providing an up-to-date outline of the most recent advances in the field, it presents data from laboratory and wild species, ranging from invertebrates to vertebrates, from insects to humans. The book examines the structure, anatomy, electrophysiology, and molecular biology of pheromones. It discusses how chemical signals work on different mammalian and non-mammalian species and includes chapters on insects, Drosophila, honey bees, amphibians, mice, tigers, and cattle. It also explores the controversial topic of human pheromones. An essential reference for students and researchers in the field of pheromones, this is also an ideal resource for those working on behavioral phenotyping of animal models and persons interested in the biology/ecology of wild and domestic species.

Smellosophy

Smellosophy
Author: A. S. Barwich
Publisher: Harvard University Press
Total Pages: 385
Release: 2020-07-14
Genre: Science
ISBN: 0674245407

An NRC Handelsblad Book of the Year “Offers rich discussions of olfactory perception, the conscious and subconscious impacts of smell on behavior and emotion.” —Science Decades of cognition research have shown that external stimuli “spark” neural patterns in particular regions of the brain. We think of the brain as a space we can map: here it responds to faces, there it perceives a sensation. But the sense of smell—only recently attracting broader attention in neuroscience—doesn’t work this way. So what does the nose tell the brain, and how does the brain understand it? A. S. Barwich turned to experts in neuroscience, psychology, chemistry, and perfumery in an effort to understand the mechanics and meaning of odors. She discovered that scents are often fickle, and do not line up with well-defined neural regions. Upending existing theories of perception, Smellosophy offers a new model for understanding how the brain senses and processes odors. “A beguiling analysis of olfactory experience that is fast becoming a core reference work in the field.” —Irish Times “Lively, authoritative...Aims to rehabilitate smell’s neglected and marginalized status.” —Wall Street Journal “This is a special book...It teaches readers a lot about olfaction. It teaches us even more about what philosophy can be.” —Times Literary Supplement

Tasting and Smelling

Tasting and Smelling
Author: Gary K. Beauchamp
Publisher: Elsevier
Total Pages: 247
Release: 1997-09-05
Genre: Medical
ISBN: 0080542239

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.

The Neurology of Olfaction

The Neurology of Olfaction
Author: Christopher H. Hawkes
Publisher: Cambridge University Press
Total Pages: 265
Release: 2009-02-12
Genre: Medical
ISBN: 0521682169

"Written by two experts in the field, this book provides information useful to physicians for assessing and managing chemosensory disorders - with appropriate case-histories - and summarizes the current scientific knowledge of human olfaction. It will be of particular interest to neurologists, otolaryngologists, psychologists, psychiatrists, and neuroscientists."--BOOK JACKET.

Flavor Perception

Flavor Perception
Author: Andrew J. Taylor
Publisher: John Wiley & Sons
Total Pages: 304
Release: 2008-04-15
Genre: Technology & Engineering
ISBN: 1405150017

Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.