The Fourteenth Annual Basic Symposium ''Advances in Sensory Science'' sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology was held in Anaheim, California, on June 15-16, 1990. The symposium speakers were drawn from a variety of disciplines, from industry and academia, and share a common interest in sensory perception and its measurement.
Current research in the sensory sciences, both theoretical and applied, is summarized and critically discussed in the fifteen chapters in this volume of proceedings by experts active in their resprctive disciplines. The book is a unique addition to both the sensory and food science literature, in that it brings together presentations from the subject matter areas that form the basis of sensory analysis in the food and consumer products industries. We hope that it will challenge the reader to think about different aspects of sensory science and its applications.
1. Bridging the Gap Between Sensory Science and Product Evaluation
2. More Than Meets the Tongue: Temporal Characteristics of Taste Intensity and Quality
3. Oral Chemesthesis: The Importance of Time and Temperature for the Perception of Chemical Irritants
4. Specific Anosmias: Implications for the Physiological Mechanisms of Quality Discrimination
5. Toward the Unification of the Laws of Sensation: Some Food for Thought
6. Metaphor and the Unity of the Senses
7. Neural Networks in Sensory Perception
8. Descriptive Analysis and Concept Alignment
9. Language and Categorization in Wine Expertise
10. Individual Differences in Taste and Smell
Etc.