Chemesthesis

Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

​In this fast moving field the main goal of this volume is to provide up-to-date information on the molecular and functional properties and pharmacology of mammalian TRP channels. Leading experts in the field describe properties of a single TRP protein/channel or portray more general principles of TRP function and important pathological situations linked to mutations of TRP genes or their altered expression. Thereby this volume on Transient Receptor Potential (TRP) Channels provides valuable information for readers with different expectations and backgrounds, for those who are approaching this field of research as well as for those wanting to make a trip to TRPs.

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

This volume presents the latest research in the broad field of the chemical senses from the International Symposium on Olfaction and Taste. This field includes not only the obvious senses of taste and smell but also chemical irritation and related sensations. Scientists investigate the mechanisms and functions of the chemical senses in the oral and nasal cavity as well as in the viscera including the gut and airways. This volume takes an integrative approach and provides historical context for modern research in the field. NOTE: Annals volumes are available for sale as individual books or as a journal. For information on institutional journal subscriptions, please visit www.blackwellpublishing.com/nyas. ACADEMY MEMBERS: Please contact the New York Academy of Sciences directly to place your order (www.nyas.org). Members of the New York Academy of Science receive full-text access to the Annals online and discounts on print volumes. Please visit http://www.nyas.org/MemberCenter/Join.aspx for more information about becoming a member.

The application of molecular biologic methods, recognition of neurogenic inflammatory processes, and utilization of genetic knockout animals are just some of the advances in toxicology of the upper airways in recent years. Toxicology of the Nose and Upper Airways presents a culmination of knowledge gained as a result of both human and experimental animal studies over the past decade. With contributions from internationally recognized leaders in the fields of experimental toxicology, respiratory medicine, otolaryngology, allergy, and sensory science, this volume: Examines the effect of selected pollutants on the upper airways of both humans and experimental animals—emphasizing mechanistic issues in the process Discusses epidemiologic findings from populations exposed occupationally or environmentally, comparing and contrasting alternative risk assessment approaches Features clear chapter organization with sections on structure and function, dosimetry and toxicokinetics, functional and pathologic responses and their measurement, responses to specific agents, risk assessment, and special topics This volume is an essential reference for pharmacologists and toxicologists concerned with the nose and upper airway, as well as clinicians, risk assessors, and sensory scientists.

The Senses: A Comprehensive Reference, Second Edition, Seven Volume Set is a comprehensive reference work covering the range of topics that constitute current knowledge of the neural mechanisms underlying the different senses. This important work provides the most up-to-date, cutting-edge, comprehensive reference combining volumes on all major sensory modalities in one set. Offering 264 chapters from a distinguished team of international experts, The Senses lays out current knowledge on the anatomy, physiology, and molecular biology of sensory organs, in a collection of comprehensive chapters spanning 4 volumes. Topics covered include the perception, psychophysics, and higher order processing of sensory information, as well as disorders and new diagnostic and treatment methods. Written for a wide audience, this reference work provides students, scholars, medical doctors, as well as anyone interested in neuroscience, a comprehensive overview of the knowledge accumulated on the function of sense organs, sensory systems, and how the brain processes sensory input. As with the first edition, contributions from leading scholars from around the world will ensure The Senses offers a truly international portrait of sensory physiology. The set is the definitive reference on sensory neuroscience and provides the ultimate entry point into the review and original literature in Sensory Neuroscience enabling students and scientists to delve into the subject and deepen their knowledge. All-inclusive coverage of topics: updated edition offers readers the only current reference available covering neurobiology, physiology, anatomy, and molecular biology of sense organs and the processing of sensory information in the brain Authoritative content: world-leading contributors provide readers with a reputable, dynamic and authoritative account of the topics under discussion Comprehensive-style content: in-depth, complex coverage of topics offers students at upper undergraduate level and above full insight into topics under discussion

Methods in Chemosensory Research describes new molecular, electrophysiological, engineering, genetic, behavioral, psychophysical, and imaging techniques that have recently been adapted to investigate the basic neuronal mechanisms underlying chemoreception. Written by leaders in the field of neuronal chemoreception specializing in olfaction, gustation, baroreception, and chemical irritation caused by environmental pollutants, this unique book combines novel methods to investigate all aspects of taste and olfaction. These methods range from the molecular level to the investigation of individual cell taste and olfactory epithelia.