The perception of taste and taste-odour mixtures by humans

Abstract

The purpose of the research conducted in this thesis was two-fold. First, it was to examine the impact of temporal processing on the capability of participants to determine the order of perception and the identity of components in mixtures of three tastants. Secondly, it was to determine if interaction occurs between the two modalities of taste and olfaction, and to determine the capacity of humans to identify the components of taste-odour mixtures. Overall, the results of the studies provide new information about the capacity of humans to analyse chemosensory mixtures, which can be applied in studies of the impact of real food components.

Date of Award	2005
Original language	English