By George Charalambous
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Holley, A. and Mac Leod, P. (1978b). Chem. Sen. Fla. 3:7. Roueche, B. (1977). In "The New Yorker", Sept. 12. H. and Coggon, P. (1976). In "Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors" (G. Charalambous and I. ), p. 14. American Chem. C. Schutte, L. (1974). C. Crit. Rev. in Food Tech. 4:457. , Tokunaga, J. and Toh, H. (1972). Arch. Hist. Jap. 37:395. L. and Aulenback. B. (1976). J. Food Sei. 41:520. Takeda, M. and Hoshino, T. (1975). Arch. Hist. Jap. 37:395. Tucker, D. (1971). M. ), p.
I. TASTES Although traditionally only four taste sensations are recognized, in practice many more can be identified in the lit- 26 JAMES C. BOUDREAU erature of either taste psychophysics or food flavors. A list of some of the taste sensations for which something is known about the probable nerves involved is presented in Table I. That a certain sensation is alloted to a given nerve should not be taken to indicate that it can not arise also through stimulation of another nerve. These sensations can be associated often with a certain nerve because of the differential innervation of the oral cavity.
The Food and Drugs Act and Regulations, Departmental Consolidation with Amendments, issued by Department of National Health and Welfare, Canada. Flavouring Substances and Natural Sources of Flavourings 3 r d edition Council of Europe, Partial Agreement in the Social and Public Health Field. Strasbourg 1 9 8 1 . EUROPEAN A N D INTERNATIONAL FLAVOUR REGULATIONS 23. 2k. 25. 198Ο. Code of Practice I0FI - International Organization of the Flavour Industry, Geneva, 1 9 7 8 . This page intentionally left blank CHEMICAL SENSES AND FOOD FLAVOR: AN OVERVIEW James C.