prescotttastematters.blogspot.com
TasteMatters: August 2014
http://prescotttastematters.blogspot.com/2014_08_01_archive.html
The science of food perception and preference. Friday, 22 August 2014. In my last post (July, 2014: A Taste of Emotion. I suggested the possibility that responses to tastes were linked to other emotional responses not merely by association to some third, common factor, but rather that variations in taste responsiveness might be the cause. Program on my computer). The answer is that there is such evidence, at least when we consider sweetness preferences. How sweet it is …. Or is it? In contrast, those nev...
prescotttastematters.blogspot.com
TasteMatters: January 2014
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The science of food perception and preference. Tuesday, 21 January 2014. Nothing to be sniffed at. Has also shed light on the importance of sniffing overall to our sense of smell. Levels of the cork taint, trichloranisole. Sniffing can also reflect preferences. A recent paper from. There are other important indices apart from preferences that might influence sniffing. In our study,. Niffs were significantly longer and stronger when our participants were. In contrast to liking. Nature Neurosci., 2007&...
prescotttastematters.blogspot.com
TasteMatters: October 2014
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The science of food perception and preference. Friday, 31 October 2014. 8230; and in breaking news, chocolate flavour and vanilla flavour are different from one another. But what actually makes flavours different? But what about other sensory information? If we wanted to accurately describe the flavour of a curry we’d also no doubt also say the flavour is hot or spicy; similarly, the flavour of Coca-Cola. See also previous posting. In a new book by Spence and Piqueras-Fiszman. The recent research on the ...
prescotttastematters.blogspot.com
TasteMatters: Smelling like a dog
http://prescotttastematters.blogspot.com/2015/05/smelling-like-dog.html
The science of food perception and preference. Saturday, 16 May 2015. Smelling like a dog. There’s no doubt that the human chemosenses are minor if judged by the amount of attention we have paid to them in the past. How else could we possibly explain that something so apparently fundamental as which parts of the tongue were sensitive to which tastes was transmitted through generations in error? Meeting ( www.achems.org. And the reason is …? The interest began at the onset of this research. While he e...
prescotttastematters.blogspot.com
TasteMatters: Meet the new taste ... same as the old taste?
http://prescotttastematters.blogspot.com/2015/02/meet-new-taste-same-as-old-taste.html
The science of food perception and preference. Tuesday, 17 February 2015. Meet the new taste . same as the old taste? Apart from being able to collect on drinks owed from years earlier, a major benefit of attending the same scientific conference over a prolonged period (in my case, AChemS. Is to be able to observe the ebb and flow of controversies within the field. Two decades ago, taste scientists were still debating the validity of umami. In the same issue of this journal, there are two papers that dem...
prescotttastematters.blogspot.com
TasteMatters: February 2015
http://prescotttastematters.blogspot.com/2015_02_01_archive.html
The science of food perception and preference. Tuesday, 17 February 2015. Meet the new taste . same as the old taste? Apart from being able to collect on drinks owed from years earlier, a major benefit of attending the same scientific conference over a prolonged period (in my case, AChemS. Is to be able to observe the ebb and flow of controversies within the field. Two decades ago, taste scientists were still debating the validity of umami. In the same issue of this journal, there are two papers that dem...
prescotttastematters.blogspot.com
TasteMatters: July 2014
http://prescotttastematters.blogspot.com/2014_07_01_archive.html
The science of food perception and preference. Sunday, 20 July 2014. A taste of emotion. F you study perception, you tend not to be particularly concerned with the “secondary” emotions that sensory experiences might evoke (for a fuller discussion of this, see: http:/ www.expo.rai.it/eng/2014/07/08/taste-neuroscience-prescott/. We say that we can taste the fear. Why would broad emotional responsiveness be linked to the ability to taste a particular bitter compound? The origins of this hedonic dimension ar...
olfactiveinstitute.com
olfactory theory | Olfactive
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The source for scent culture. Tag Archives: olfactory theory. When Bowie sang about American youth in 1975, he probably didn’t realize that their carefree ignorance extended to their sense of smell. According to a recent study by a Dutch researchers at the Max Planck Institute for Psycholinguistics. Olfactory knowledge varies significantly from culture to culture and generation to generation. Read this lovely New York Times article. And Prof. Levinson’s site. We smell a lot. The internet is abuzz. And th...
olfactiveinstitute.com
Olfactive | the source for scent culture | Page 3
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The source for scent culture. Photo courtesy of Odette Toilette. Noses in the Big Smoke are lucky to have Odette Toilette. The founder of a thriving olfactory event scene in London. Her scratch sniff nights. Provide rich olfactive adventure. Californians can take a more institutional yet no less exciting approach to olfactive training at one of perfumer and wine consultant Alexandre Schmitt. As he travels wine country across the state. As the latest smell research shows. The medium is the massage. John W...
prescotttastematters.blogspot.com
TasteMatters: Remembering to like
http://prescotttastematters.blogspot.com/2015/07/remembering-to-like.html
The science of food perception and preference. Wednesday, 15 July 2015. Most of us have no trouble naming the foods we like most, or indeed saying how much. We like them. We may not use a rating scale to do this, but can still convey that we like chocolate cake “a lot” or even – perhaps to confuse non-English speakers – “an awful. After your second bite? There is a well-known phenomenon called sensory-specific satiety (SSS) that kicks in once we start to eat. This refers to the fact that simple expos...
