- Title Pages
- Title Pages
- Preface
- Acknowledgments
-
Introduction Retronasal Smell and the New Age of Flavor -
Chapter One The Revolution in Smell and Flavor -
Chapter Two Dogs, Humans, and Retronasal Smell -
Chapter Three How the Mouth Fools the Brain -
Chapter Four The Molecules of Flavor -
Chapter Five Smell Receptors for Smell Molecules -
Chapter Six Forming a Sensory Image -
Chapter Seven Images of Smell -
Chapter Eight A Smell Is Like a Face -
Chapter Nine Pointillist Images of Smell -
Chapter Ten Enhancing the Image -
Chapter Eleven Creating, Learning, and Remembering Smell -
Chapter Twelve Smell and Flavor -
Chapter Thirteen Taste and Flavor -
Chapter Fourteen Mouth-Sense and Flavor -
Chapter Fifteen Seeing and Flavor -
Chapter Sixteen Hearing and Flavor -
Chapter Seventeen The Muscles of Flavor -
Chapter Eighteen Putting It Together -
Chapter Nineteen Flavor and Emotions -
Chapter Twenty Flavor and Memory -
Chapter Twenty-One Flavor and Obesity -
Chapter Twenty-Two Decisions and the Neuroeconomics of Flavor and Nutrition -
Chapter Twenty-Three Plasticity in the Human Brain -
Chapter Twenty-Four Smell, Flavor, and Language -
Chapter Twenty-Five Smell, Flavor, and Consciousness -
Chapter Twenty-Six Smell and Flavor in Human Evolution -
Chapter Twenty-Seven Why Flavor Matters - Bibliography
- Index
How the Mouth Fools the Brain
How the Mouth Fools the Brain
- Chapter:
- (p.28) Chapter Three How the Mouth Fools the Brain
- Source:
- Neurogastronomy
- Author(s):
Gordon M. Shepherd
- Publisher:
- Columbia University Press
This chapter discusses how the mouth fools the brain into thinking it is producing all the flavor. The ability to identify types of flavor, such as lemon or strawberry, is attributable to retronasal smell, which works in conjunction with the senses of taste and touch. But because of the fusion between smell, taste, and touch, not only is smell not recognized as a part of flavor, the flavor is not even recognized as coming from the nose. Rather, it is perceived as coming solely from the mouth. Why should this be? Where else do we have a sense that is divided into two and one of them is hidden among other senses? Scientists are only beginning to realize that this is an interesting problem for psychology, for neuroscience in general—and for determining the food we buy and consume.
Keywords: flavor, taste, mouth, human brain, restronasal smell, sense of smell
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- Title Pages
- Title Pages
- Preface
- Acknowledgments
-
Introduction Retronasal Smell and the New Age of Flavor -
Chapter One The Revolution in Smell and Flavor -
Chapter Two Dogs, Humans, and Retronasal Smell -
Chapter Three How the Mouth Fools the Brain -
Chapter Four The Molecules of Flavor -
Chapter Five Smell Receptors for Smell Molecules -
Chapter Six Forming a Sensory Image -
Chapter Seven Images of Smell -
Chapter Eight A Smell Is Like a Face -
Chapter Nine Pointillist Images of Smell -
Chapter Ten Enhancing the Image -
Chapter Eleven Creating, Learning, and Remembering Smell -
Chapter Twelve Smell and Flavor -
Chapter Thirteen Taste and Flavor -
Chapter Fourteen Mouth-Sense and Flavor -
Chapter Fifteen Seeing and Flavor -
Chapter Sixteen Hearing and Flavor -
Chapter Seventeen The Muscles of Flavor -
Chapter Eighteen Putting It Together -
Chapter Nineteen Flavor and Emotions -
Chapter Twenty Flavor and Memory -
Chapter Twenty-One Flavor and Obesity -
Chapter Twenty-Two Decisions and the Neuroeconomics of Flavor and Nutrition -
Chapter Twenty-Three Plasticity in the Human Brain -
Chapter Twenty-Four Smell, Flavor, and Language -
Chapter Twenty-Five Smell, Flavor, and Consciousness -
Chapter Twenty-Six Smell and Flavor in Human Evolution -
Chapter Twenty-Seven Why Flavor Matters - Bibliography
- Index
