05020nam 2200745 450 991081312730332120230912105450.01-118-95164-61-118-95162-X1-118-95163-8(CKB)3710000000576495(EBL)4338810(SSID)ssj0001601816(PQKBManifestationID)16311521(PQKBTitleCode)TC0001601816(PQKBWorkID)14803408(PQKB)23925271(DLC) 2015039832(Au-PeEL)EBL4338810(CaPaEBR)ebr11146806(CaONFJC)MIL890240(OCoLC)924683881(MiAaPQ)EBC4338810(EXLCZ)99371000000057649520160210h20162016 uy 0engur|||||||||||txtccrChemesthesis chemical touch in food and eating /edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John PrescottChichester, West Sussex, England :Wiley Blackwell,2016.©20161 online resource (406 p.)THEi Wiley ebooksDescription based upon print version of record.1-118-95173-5 Includes bibliographical references at the end of each chapters and index.Title Page; Table of Contents; List of contributors; Foreword; References; Preface; CHAPTER 1: Introduction: what is chemesthesis?; 1.1 A brief history; 1.2 What is its relevance today?; References; CHAPTER 2: Psychology of chemesthesis - why would anyone want to be in pain?; 2.1 Introduction and background; 2.2 Physiological differences: maybe they can't feel the burn?; 2.3 Effects of exposure on chemesthetic response (social); 2.4 Cognitive factors underlying chemesthetic response: state versus trait; 2.5 Benefits of liking; 2.6 Summary; ReferencesCHAPTER 3: Spice and herb extracts with chemesthetic effects 3.1 Why plants have chemesthetic properties; 3.2 Hot pungent spices: capsicum species; 3.3 Other hot pungent spices; 3.4 Nasal heat spices; 3.5 Cooling spices; 3.6 Numbing spices; 3.7 Tingling spices; 3.8 Spice and herb extracts; 3.9 Regulatory control of spices and herb extracts with chemesthetic properties; 3.10 Advantages of spices, essential oils, and oleoresins; References; CHAPTER 4: Molecular mechanisms underlying the role of TRP channels in chemesthesis; 4.1 Introduction; 4.2 TRPM8; 4.3 TRPV1; 4.4 TRPA14.5 Concluding remarks Acknowledgments; References; CHAPTER 5: Anatomy and physiology of chemesthesis; 5.1 Introduction; 5.2 Anatomy; 5.3 Physiology; 5.4 Summary; References; CHAPTER 6: Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics; 6.1 Introduction; 6.2 Language usage; 6.3 Differentiation from classical tastes; 6.4 Sensitization; 6.5 Acute psychophysical desensitization; 6.6 Chronic psychophysical desensitization; 6.7 Summary; References; CHAPTER 7: Types of chemesthesis II: Cooling7.1 Consumers and oral perception: where chemesthesis contributes to flavor 7.2 Molecular structure and physiological cooling; 7.3 Physiological cooling outside of the oral cavity; 7.4 Usage and consumer perception; 7.5 Cooling compounds - the next steps; References; CHAPTER 8: Types of chemesthesis III. Tingling and numbing; 8.1 Introduction; 8.2 Tingle mechanisms; 8.3 Numbing (anaesthetic) mechanisms; 8.4 Tingle/numbing neural processing; 8.5 Psychophysical evaluations of tingle; 8.6 Psychophysical evaluations of numbing; 8.7 Summary; ReferencesCHAPTER 9: Interactions in chemesthesis: everything affects everything else 9.1 Introduction; 9.2 Coolants; 9.3 Sweet; 9.4 Salt; 9.5 Mouthfeel; 9.6 Astringency and bitterness; 9.7 Aroma (retronasal and orthonasal); 9.8 Conclusion; References; CHAPTER 10: Some like it hot! Sensory analysis of products containing chemesthetic compounds; 10.1 Introduction; 10.2 Overview of test approaches for sensory evaluation of chemesthetic compounds in consumer products; 10.3 The phenomena of sensitization and desensitization; 10.4 Testing products containing chemesthetic compounds10.5 Discrimination testing with trigeminal compoundsTHEi Wiley ebooks.FoodSensory evaluationChemical sensesIntersensory effectsFoodCompositionFoodSensory evaluation.Chemical senses.Intersensory effects.FoodComposition.664.07McDonald Shane T(Shane Thomas),Bolliet DavidHayes John(John E.),Prescott J(John),MiAaPQMiAaPQMiAaPQBOOK9910813127303321Chemesthesis4013622UNINA