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Thematische Bibliographien / Chemical senses / Zeitschriftenartikel

Zeitschriftenartikel zum Thema „Chemical senses“

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Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 3. März 2023

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1

Gagnon, Léa, Ron Kupers und Maurice Ptito. „Making Sense of the Chemical Senses“. Multisensory Research 27, Nr. 5-6 (2014): 399–419. http://dx.doi.org/10.1163/22134808-00002461.

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We review our recent behavioural and imaging studies testing the consequences of congenital blindness on the chemical senses in comparison with the condition of anosmia. We found that congenitally blind (CB) subjects have increased sensitivity for orthonasal odorants and recruit their visually deprived occipital cortex to process orthonasal olfactory stimuli. In sharp contrast, CB perform less well than sighted controls in taste and retronasal olfaction, i.e. when processing chemicals inside the mouth. Interestingly, CB do not recruit their occipital cortex to process taste stimuli. In contrast to these findings in blindness, congenital anosmia is associated with lower taste and trigeminal sensitivity, accompanied by weaker activations within the ‘flavour network’ upon exposure to such stimuli. We conclude that functional adaptations to congenital anosmia or blindness are quite distinct, such that CB can train their exteroceptive chemical senses and recruit normally visual cortical areas to process chemical information from the surrounding environment.

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2

Bartoshuk, Linda M., und Gary K. Beauchamp. „Chemical Senses“. Annual Review of Psychology 45, Nr. 1 (Januar 1994): 419–49. http://dx.doi.org/10.1146/annurev.ps.45.020194.002223.

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3

Guénet, J. L. „Chemical senses“. Biochimie 74, Nr. 2 (Februar 1992): 210. http://dx.doi.org/10.1016/0300-9084(92)90052-g.

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4

Seiden, Allen M. „Chemical Senses“. Otolaryngology–Head and Neck Surgery 106, Nr. 1 (Januar 1992): 6–7. http://dx.doi.org/10.1177/019459989210600106.

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5

Doty, Richard L. „Chemical Senses“. Otolaryngology–Head and Neck Surgery 106, Nr. 1 (Januar 1992): 18–20. http://dx.doi.org/10.1177/019459989210600117.

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6

Goodman, Catherine. „Monell Chemical Senses Center“. Nature Chemical Biology 5, Nr. 1 (Januar 2009): 2. http://dx.doi.org/10.1038/nchembio0109-2.

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7

ROUHI, A. MAUREEN. „EXPLORING THE CHEMICAL SENSES“. Chemical & Engineering News Archive 80, Nr. 1 (07.01.2002): 24–29. http://dx.doi.org/10.1021/cen-v080n001.p024.

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8

ROUHI, A. MAUREEN. „INDULGING THE CHEMICAL SENSES“. Chemical & Engineering News Archive 81, Nr. 28 (14.07.2003): 53–60. http://dx.doi.org/10.1021/cen-v081n028.p053.

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9

Sachs, F. „Chemical senses, vol. 1“. Cell Biophysics 17, Nr. 2 (Oktober 1990): 203–4. http://dx.doi.org/10.1007/bf02990497.

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10

YAMAZAKI, Kunio, und Osamu MATSUZAKI. „Chemical senses of animals.“ Kagaku To Seibutsu 24, Nr. 4 (1986): 224–31. http://dx.doi.org/10.1271/kagakutoseibutsu1962.24.224.

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11

Sincar, Cerasela Dorina, Camelia Ana Grigore, Silvia Martu, Liliana Lacramioara Pavel, Alina Calin, Alina Plesea Condratovici und Bianca Ioana Chesaru. „Chemical Senses Taste Sensation and Chemical Composition“. Materiale Plastice 54, Nr. 1 (30.03.2017): 172–74. http://dx.doi.org/10.37358/mp.17.1.4810.

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Taste and smell are chemical senses, which means that the receptors (chemoreceptors) of these senses respond to chemical stimuli. In order for a substance to produce a taste sensation, it should be ingested in a solution or subsequently dissolved in saliva; a solid substance put in the mouth perfectly dry is tasteless. Therefore, taste receptors or taste buds occur only on wet surfaces, more precisely in the oral cavity in land vertebrates; however, in aquatic animals, these receptors are scattered all over the body. There are functionally different types of receptors for each of the primary tastes and the distribution of each type is not even on the surface of the tongue mucosa. The sweet and sour sensitive buds are located mainly on the tip of the tongue, those sensitive to acids are located on the sides of the tongue and those stimulated by the bitter taste are located towards the back of the tongue and in the epiglottis area. Taste may be generated by substances which touch the taste buds through the blood; thus, histamine injected intravenously causes a metallic taste, glucin a sweet taste, whereas jaundice may trigger a bitter taste due to the big concentration of gallbladder constituents in the blood.

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12

Decusara, Mioara, Aureliana Caraiane, Luana Andreea Macovei, Mariana Ilie, Sergiu Ciprian Focsaneanu, Antonela Magdalena Covaci, Magdalena Rusu Negraia und Gheorghe Raftu. „Chemical Senses- Smell and Olfaction“. Revista de Chimie 69, Nr. 4 (15.05.2018): 1034–36. http://dx.doi.org/10.37358/rc.18.4.6254.

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The mucosa of most of the nasal cavity has no olfactory function. The olfactory receptors are found in the nasal mucosa in a reduced region - the olfactory area, represented by the walls of a narrow niche formed by the upper nasal cornet, the upper septum and the roof of the nasal cavity (the cryobriform lamina of the etmoid). The smell is very similar to taste, being described by some as �taste at a distance�. Olfactive recipients adapt quickly. It is common that an unpleasant smell, at first very difficult to bear, becomes quickly inacceptable. Generally, the olfactory potential of some chemical compounds belonging to a homologous series grow progressively from the lower compounds of the series to the upper ones. The division of odors by category is a very difficult problem. In case of olfaction there are no fundamental qualities that can be compared with taste sensations: sweet, sour, bitter salty . The large number of perceptible odors asks a question to which the answer has not yet been found, namely: What is the mechanism behind the olfactory differentiation? .What can we distinguish between two odors?

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13

Altundag, Aytug, und Melih Cayonu. „Chemical Senses in Cancer Patients“. Current Pharmaceutical Design 22, Nr. 15 (27.04.2016): 2264–69. http://dx.doi.org/10.2174/1381612822666160216150956.

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14

Erickson, Robert P. „Grouping in the chemical senses“. Chemical Senses 10, Nr. 3 (1985): 333–40. http://dx.doi.org/10.1093/chemse/10.3.333.

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15

Bromley, Ryan. „The Chemical Senses in Art“. Performance Research 22, Nr. 7 (03.10.2017): 109–18. http://dx.doi.org/10.1080/13528165.2017.1353205.

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16

Spence, Charles. „Attending to the Chemical Senses“. Multisensory Research 32, Nr. 7 (2019): 635–64. http://dx.doi.org/10.1163/22134808-20191468.

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Abstract Theorizing around the topic of attention and its role in human information processing largely emerged out of research on the so-called spatial senses: vision, audition, and to a lesser extent, touch. Thus far, the chemical senses have received far less research interest (or should that be attention) from those experimental psychologists and cognitive neuroscientists interested in the topic. Nevertheless, this review highlights the key role that attentional selection also plays in chemosensory information processing and awareness. Indeed, many of the same theoretical approaches/experimental paradigms that were originally developed in the context of the spatial senses, can be (and in some cases already have been) extended to provide a useful framework for thinking about the perception of taste/flavour. Furthermore, a number of those creative individuals interested in modifying the perception of taste/flavour by manipulating product-extrinsic cues (such as, for example, music in the case of sonic seasoning) are increasingly looking to attentional accounts in order to help explain the empirical phenomena that they are starting to uncover. However, separate from its role in explaining sonic seasoning, gaining a better understanding of the role of attentional distraction in modulating our eating/drinking behaviours really ought to be a topic of growing societal concern. This is because distracted diners (e.g., those who eat while watching TV, fiddling with a mobile device or smartphone, or even while driving) consume significantly more than those who mindfully pay attention to the sensations associated with eating and drinking.

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17

MELA, DAVID J., und RICHARD D. MATTES. „The Chemical Senses and Nutrition“. Nutrition Today 23, Nr. 2 (März 1988): 4–9. http://dx.doi.org/10.1097/00017285-198803000-00001.

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18

MATTES, RICHARD D., und DAVID J. MELA. „The Chemical Senses and Nutrition“. Nutrition Today 23, Nr. 3 (Mai 1988): 19–25. http://dx.doi.org/10.1097/00017285-198805000-00003.

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19

Mattes, Prof Richard D. „THE CHEMICAL SENSES AND NUTRITION“. Nutrition 55-56 (Oktober 2018): S6—S7. http://dx.doi.org/10.1016/j.nut.2018.07.006.

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20

Owen, PD. „Chemical Senses Volume 2: Irritation“. Biochemical Education 18, Nr. 3 (Juli 1990): 155. http://dx.doi.org/10.1016/0307-4412(90)90239-k.

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21

Boyse, Edward A. „HLA and the chemical senses“. Human Immunology 15, Nr. 4 (April 1986): 391–95. http://dx.doi.org/10.1016/0198-8859(86)90016-9.

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22

Stevens, Joseph C. „Chemical senses: Volume 2 irritation“. Appetite 17, Nr. 1 (August 1991): 77–78. http://dx.doi.org/10.1016/0195-6663(91)90091-6.

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23

Kraft, Philip. „Books for the (Chemical) Senses“. Angewandte Chemie International Edition 44, Nr. 38 (26.09.2005): 6105–7. http://dx.doi.org/10.1002/anie.200585327.

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24

Sakai, Nobuyuki. „Sensation and perception of chemical senses“. Journal of Japan Association on Odor Environment 37, Nr. 6 (2006): 397. http://dx.doi.org/10.2171/jao.37.397.

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25

Ebihara, Satoru, Hideaki Izukura, Midori Miyagi, Ikuko Okuni, Hideki Sekiya und Takae Ebihara. „Chemical Senses Affecting Cough and Swallowing“. Current Pharmaceutical Design 22, Nr. 15 (27.04.2016): 2285–89. http://dx.doi.org/10.2174/1381612822666160216151342.

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26

Beauchamp, G. K. „Individual Differences and the Chemical Senses“. Chemical Senses 30, Supplement 1 (01.01.2005): i6—i9. http://dx.doi.org/10.1093/chemse/bjh086.

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27

Stevenson, Richard J. „Object Concepts in the Chemical Senses“. Cognitive Science 38, Nr. 7 (18.03.2014): 1360–83. http://dx.doi.org/10.1111/cogs.12111.

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28

WATANABE, Akihiko, und Tatsuaki SHIBUYA. „Chemical senses and behavior in insects.“ Kagaku To Seibutsu 27, Nr. 3 (1989): 149–56. http://dx.doi.org/10.1271/kagakutoseibutsu1962.27.149.

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29

Hummel, T. „The chemical senses and eating behaviour“. Appetite 83 (Dezember 2014): 342. http://dx.doi.org/10.1016/j.appet.2014.06.031.

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30

Spence, Charles, und Jozef Youssef. „Aging and the (Chemical) Senses: Implications for Food Behaviour Amongst Elderly Consumers“. Foods 10, Nr. 1 (15.01.2021): 168. http://dx.doi.org/10.3390/foods10010168.

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The growing aging population are increasingly suffering from the negative health consequences of the age-related decline in their senses, especially their chemical senses. Unfortunately, however, unlike for the higher senses of vision and hearing, there is currently nothing that can be done to bring back the chemical senses once they are lost (or have started their inevitable decline). The evidence suggests that such chemosensory changes can result in a range of maladaptive food behaviours, including the addition of more salt and sugar to food and drink in order to experience the same taste intensity while, at the same time, reducing their overall consumption because food has lost its savour. Here, though, it is also important to stress the importance of the more social aspects of eating and drinking, given the evidence suggesting that a growing number of older individuals are consuming more of their meals alone than ever before. Various solutions have been put forward in order to try to enhance the food experience amongst the elderly, including everything from optimising the product-intrinsic food inputs provided to the remaining functional senses through to a variety of digital interventions. Ultimately, however, the aim has to be to encourage healthier patterns of food consumption amongst this rapidly-growing section of the population by optimising the sensory, nutritional, social, and emotional aspects of eating and drinking. An experimental dinner with the residents of one such home where nostalgic-flavoured healthy ice-creams were served is described.

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31

Pangborn, Rose Marie. „Interaction of the Chemical Senses with Nutrition“. American Journal of Clinical Nutrition 45, Nr. 4 (01.04.1987): 805–6. http://dx.doi.org/10.1093/ajcn/45.4.805.

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32

Kare, Morley R., und Richard D. Mattes. „A Selective Overview of the Chemical Senses“. Nutrition Reviews 48, Nr. 2 (27.04.2009): 39–48. http://dx.doi.org/10.1111/j.1753-4887.1990.tb02904.x.

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33

Mackey, M. G. Alton. „Interaction of the Chemical Senses with Nutrition“. Canadian Institute of Food Science and Technology Journal 20, Nr. 5 (Dezember 1987): 311. http://dx.doi.org/10.1016/s0315-5463(87)71226-7.

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34

Small, Dana M. „Crossmodal integration – insights from the chemical senses“. Trends in Neurosciences 27, Nr. 3 (März 2004): 120–23. http://dx.doi.org/10.1016/j.tins.2004.01.002.

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35

Elder, MG. „Chemical Senses Volume 4: Appetite and Nutrition“. Biochemical Education 20, Nr. 3 (Juli 1992): 186–87. http://dx.doi.org/10.1016/0307-4412(92)90081-v.

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36

Spence, Charles, Marianna Obrist, Carlos Velasco und Nimesha Ranasinghe. „Digitizing the chemical senses: Possibilities & pitfalls“. International Journal of Human-Computer Studies 107 (November 2017): 62–74. http://dx.doi.org/10.1016/j.ijhcs.2017.06.003.

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37

Branca, Francesco. „Chemical senses, volume 4, appetite and nutrition“. Food Research International 26, Nr. 2 (Januar 1993): 157–58. http://dx.doi.org/10.1016/0963-9969(93)90071-p.

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38

Meiselman, Herbert L. „Chemical senses volume 4: Appetite and nutrition“. Appetite 19, Nr. 3 (Dezember 1992): 317–18. http://dx.doi.org/10.1016/0195-6663(92)90179-a.

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39

SAKO, Noritaka. „Physiological basis of oral somatosensory and chemical senses“. Journal of Japan Association on Odor Environment 37, Nr. 6 (2006): 417–23. http://dx.doi.org/10.2171/jao.37.417.

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40

Tarragon, Ernesto, und Juan José Moreno. „Cannabinoids, Chemical Senses, and Regulation of Feeding Behavior“. Chemical Senses 44, Nr. 2 (27.11.2018): 73–89. http://dx.doi.org/10.1093/chemse/bjy068.

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41

HEGSTED, D. MARK. „Nutrition and the Chemical Senses Problems and Opportunities“. Annals of the New York Academy of Sciences 561, Nr. 1 Nutrition and (Juni 1989): 1–11. http://dx.doi.org/10.1111/j.1749-6632.1989.tb20965.x.

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42

Frank, Marion E., und Thomas P. Hettinger. „Tracking traumatic head injuries with the chemical senses“. World Journal of Otorhinolaryngology - Head and Neck Surgery 4, Nr. 1 (März 2018): 46–49. http://dx.doi.org/10.1016/j.wjorl.2018.02.007.

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43

Lundström, Johan N., Sanne Boesveldt und Jessica Albrecht. „Central Processing of the Chemical Senses: An Overview“. ACS Chemical Neuroscience 2, Nr. 1 (16.11.2010): 5–16. http://dx.doi.org/10.1021/cn1000843.

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44

Lindsley, Craig W. „A Special “Reviews” Issue on the Chemical Senses“. ACS Chemical Neuroscience 2, Nr. 1 (19.01.2011): 1. http://dx.doi.org/10.1021/cn1001073.

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45

Spence, Charles, und Qian Janice Wang. „Wine expertise: perceptual learning in the chemical senses“. Current Opinion in Food Science 27 (Juni 2019): 49–56. http://dx.doi.org/10.1016/j.cofs.2019.05.003.

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46

Murphy, Claire. „The Chemical Senses and Nutrition in Older Adults“. Journal of Nutrition For the Elderly 27, Nr. 3-4 (16.09.2008): 247–65. http://dx.doi.org/10.1080/01639360802261862.

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47

Smith, R. Jan F. „Smell, taste, and other chemical senses in fishes“. Environmental Biology of Fishes 42, Nr. 1 (Januar 1995): 99–102. http://dx.doi.org/10.1007/bf00002353.

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48

Spence, Charles. „Perceptual learning in the chemical senses: A review“. Food Research International 123 (September 2019): 746–61. http://dx.doi.org/10.1016/j.foodres.2019.06.005.

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49

Edelsztein, Valeria Carolina, und Lydia Galagovsky. „Teaching about chemical senses. Inquiry into a motivating experience“. Enseñanza de las Ciencias. Revista de investigación y experiencias didácticas 37, Nr. 1 (12.01.2019): 177. http://dx.doi.org/10.5565/rev/ensciencias.2553.

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50

Uneyama, Hisayuki. „Editorial (Thematic Issue: Molecular Basis of Gastrointestinal Chemical Senses)“. Current Pharmaceutical Design 20, Nr. 16 (31.05.2014): 2667–68. http://dx.doi.org/10.2174/138161282016140512143511.

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