Overview of sensory perception

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Overview of sensory perception. / Bredie, Wender; Møller, Per.

Alcoholic beverages: sensory evaluation and consumer research. ed. / John Piggott. Woodhead Publishing Limited, 2012. p. 3-23.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Bredie, W & Møller, P 2012, Overview of sensory perception. in J Piggott (ed.), Alcoholic beverages: sensory evaluation and consumer research. Woodhead Publishing Limited, pp. 3-23. https://doi.org/10.1533/9780857095176.1.3

APA

Bredie, W., & Møller, P. (2012). Overview of sensory perception. In J. Piggott (Ed.), Alcoholic beverages: sensory evaluation and consumer research (pp. 3-23). Woodhead Publishing Limited. https://doi.org/10.1533/9780857095176.1.3

Vancouver

Bredie W, Møller P. Overview of sensory perception. In Piggott J, editor, Alcoholic beverages: sensory evaluation and consumer research. Woodhead Publishing Limited. 2012. p. 3-23 https://doi.org/10.1533/9780857095176.1.3

Author

Bredie, Wender ; Møller, Per. / Overview of sensory perception. Alcoholic beverages: sensory evaluation and consumer research. editor / John Piggott. Woodhead Publishing Limited, 2012. pp. 3-23

Bibtex

@inbook{db96cb8bd6f1461ea3e9ce3499036453,
title = "Overview of sensory perception",
abstract = "Perception of foods and beverages is mediated by the human senses, of which the five common senses play an important role. Sensory function at physiological and genetic levels is now understood in detail. This chapter provides details about the chemical senses, important for the perception of flavour. Chemical receptors for taste, smell and pain are widespread in the human body and are believed to have other functions, as in homeostasis and food intake regulation. Food perception is intertwined with the way humans select foods, food intake and learning of new food preferences. Sensory physiology undergoes changes and food preferences vary through life; perception of the sensory quality of foods is stable from early adolescence to old age.",
author = "Wender Bredie and Per M{\o}ller",
year = "2012",
doi = "10.1533/9780857095176.1.3",
language = "English",
isbn = "978-0-85709-051-5",
pages = "3--23",
editor = "John Piggott",
booktitle = "Alcoholic beverages",
publisher = "Woodhead Publishing Limited",
address = "United Kingdom",

}

RIS

TY - CHAP

T1 - Overview of sensory perception

AU - Bredie, Wender

AU - Møller, Per

PY - 2012

Y1 - 2012

N2 - Perception of foods and beverages is mediated by the human senses, of which the five common senses play an important role. Sensory function at physiological and genetic levels is now understood in detail. This chapter provides details about the chemical senses, important for the perception of flavour. Chemical receptors for taste, smell and pain are widespread in the human body and are believed to have other functions, as in homeostasis and food intake regulation. Food perception is intertwined with the way humans select foods, food intake and learning of new food preferences. Sensory physiology undergoes changes and food preferences vary through life; perception of the sensory quality of foods is stable from early adolescence to old age.

AB - Perception of foods and beverages is mediated by the human senses, of which the five common senses play an important role. Sensory function at physiological and genetic levels is now understood in detail. This chapter provides details about the chemical senses, important for the perception of flavour. Chemical receptors for taste, smell and pain are widespread in the human body and are believed to have other functions, as in homeostasis and food intake regulation. Food perception is intertwined with the way humans select foods, food intake and learning of new food preferences. Sensory physiology undergoes changes and food preferences vary through life; perception of the sensory quality of foods is stable from early adolescence to old age.

U2 - 10.1533/9780857095176.1.3

DO - 10.1533/9780857095176.1.3

M3 - Book chapter

SN - 978-0-85709-051-5

SP - 3

EP - 23

BT - Alcoholic beverages

A2 - Piggott, John

PB - Woodhead Publishing Limited

ER -

ID: 37767021