Taste worlds of humans vary because of taste blindness to phenylthiocarbamide (PTC) and
its chemical relative, 6-n-propylthiouracil (PROP). We review earlyPTC studies and apply …

Bitterness and astringency are found in a variety of foods, including nuts, fruits, chocolate,
tea, wine, and soymilk. In fruits and beverages, the taste of bitterness and the tactile …

The book you are about to read is about research that asks questions like" How do our
senses operate?"" What is the connection between nervous system activity and perception?" …

The largest collection of basic, clinical, and applied knowledge on the chemical senses ever
compiled in one volume, the third edition of Handbook of Olfaction and Gustation …

Modern psychophysics has traveled considerably beyond the threshold measures that
dominated sensory studies in the first half of this century. Current methods capture the range …

Psychophysical comparisons seem to show that obese individuals experience normal sweet
and fat sensations, they like sweetness the same or less, but like fat more than the non …

Taste perception plays a key role in determining individual food preferences and dietary
habits. Individual differences in bitter, sweet, umami, sour, or salty taste perception may …

Психофизиология-базовый курс для педагогов, психологов, студентов медицинских
специальностей вузов. Предлагаемый учебник написан на основе анализа различных …

Through cultural innovation and changes in habitat and ecology, there have been a number
of major dietary shifts in human evolution, including meat eating, cooking, and those …

The ability to taste the bitter compound phenylthiocarbamide (PTC) and related chemicals is
bimodal, and all human populations tested to date contain some people who can and some …