The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition ofHandbook of Olfaction and Gustation
encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging techniques. Divided into five main sections, the text covers the senses of smell and taste as well as sensory integration, industrial applications, and other chemosensory systems. This is essential reading for clinicians and academic researchers interested in basic and applied chemosensory perception.
Keywords: Handbook of Olfaction and Gustation; Richard L. Doty; the evolution of chemosensation; regulatory factors in the expression of olfactory receptor genes; industrial applications and perspectives; the roles of taste and smell in the food; beverage; perfume; personal care; water; energy industries, Neurology, Food Science & Technology Special Topics, Neurology, Food Science & Technology Special Topics