Olfaction And Taste XI: Proceedings Of The 11th...
Olfaction And Taste XI: Proceedings Of The 11th... === https://urlin.us/2tlU0h
Olfaction And Taste XI: Proceedings Of The 11th...
The sense of smell, or olfaction, is the special sense through which smells (or odors) are perceived.[1] The sense of smell has many functions, including detecting desirable foods, hazards, and pheromones, and plays a role in taste.
In humans and other vertebrates, smells are sensed by olfactory sensory neurons in the olfactory epithelium. The olfactory epithelium is made up of at least six morphologically and biochemically different cell types.[19] The proportion of olfactory epithelium compared to respiratory epithelium (not innervated, or supplied with nerves) gives an indication of the animal's olfactory sensitivity. Humans have about 10 cm2 (1.6 sq in) of olfactory epithelium, whereas some dogs have 170 cm2 (26 sq in). A dog's olfactory epithelium is also considerably more densely innervated, with a hundred times more receptors per square centimeter.[44] The sensory olfactory system integrates with other senses to form the perception of flavor.[17] Often, land organisms will have separate olfaction systems for smell and taste (orthonasal smell and retronasal smell), but water-dwelling organisms usually have only one system.[45]
This volume presents a multidisciplinary synthesis of the literature in olfactory and gustatory cognition. Leading experts have written chapters on many facets of taste and smell, including odor memory, cortical representations, psychophysics and functional imaging studies, genetic variation in taste, and the hedonistic dimensions of odors. The approach is integrative, combining perspectives from neuroscience, psychology, anthropology, philosophy, and linguistics, and is appropriate for students and researchers in all of these areas who seek an authoritative reference on olfaction, taste, and cognition.
In this article we present how electrical, magnetic, and thermal interfaces can create and modifytaste and smell sensations with new interactions. In future, these technologies can play a vital role in food consumption, food manufacturing, food based interactions and multisensory communication. We provide a detail review of previous electrical, thermal and magnetic interfaces in the related research area and then we present the currently ongoing research works carried out by the authors. We also discuss how these technologies can create, modify new interactions for industry of foods, marketing, communication and computing. Especially we believe that the future of internet will not only depend with visual, audio, and tactile stimuli but also with smell (olfaction) and taste (gustation). Humans would share these stimuli collectively as an experience digitally, like they do with the visual and audio media on the internet. We want to propose an idea of digital olfaction and gustation as input and output for interaction for creating and experiencing digital representation of foods. 59ce067264