Lecture 8


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Unformatted text preview: lfaction (while chewing and swallowing) Complex aromas (see also McGee p. 272) Vanilla has over 200 different odor compounds; main component is vanillin. Most people can detect vanillin at a level of 0.1 ppm. 1 ppm = 1 part per million (1 part in 1,000,000) Anosmia: inability to smell. It is estimated to affect 1 in 20 Americans. Fifty percent of adults over 80 years old have substantial smell loss. Specific anosmia: inability to smell one specific compound. Other sensations ‐ Pungency ‐ Chemical Irritation/pain Ex.: the “burn” from hot peppers ‐ Astringency It is associated with the ability of some compounds to bind with proteins in the saliva. Ex.: ‐ Temperature sensitivity The burning...
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  • Winter '10
  • CharlesF.Shoemaker
  • olfactory receptors, taste receptor cells, odor compounds, smell sensation, NASA Smell Tester

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