Olfaction and Taste XI

This range of studies on olfaction and taste describes these chemical senses from various perspectives, such as anatomy, electrophysiology, molecular biology, biochemistry, psychophysics, and the latest clinical and technological applications of chemosensory research.

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In this compendium of current studies on olfaction and taste the chemical senses are elucidated from points of view ranging from anatomy, electrophysiology, molecular biology (especially chemoreceptor gene cloning), biochemistry, and psychophysics to the latest clinical and technological applications of chemosensory research. Specific topics include the structure and function of the tastebud and olfactory epithelium; the genetics and mechanisms of olfactory and taste transduction; the chemistry and function of flavour compounds; the psychophysics of taste and olfaction in daily human life; the brain mechanisms of coding, learning, and memory in olfaction and taste; the clinical assessment of taste and olfaction with special reference to aging and disorders; noninvasive measurements of human olfactory and taste responses for therapeutic purposes; artificial sensing devices; chemoreception in aquatic organisms and other species; and chemosensory transduction in insects.