Hostname: page-component-78c5997874-lj6df Total loading time: 0 Render date: 2024-11-16T18:25:56.029Z Has data issue: false hasContentIssue false
  • English
  • Français

Synthesizing complex sensations from simple components

Published online by Cambridge University Press:  08 April 2008

Richard M. Warren
Richard M. Warren
Affiliation:
Department of Psychology, University of Wisconsin–Milwaukee, Milwaukee, WI 53201. [email protected]://www.uwm.edu/Dept/APL/
Get access Rights & Permissions [Opens in a new window]

Abstract

The target article suggests that taste is not based on the traditional four basic tastes, but rather is a continuum subserved by cross-fiber integration. This commentary describes evidence indicating that the traditional concept is valid, and that with suitable precautions, it is possible to match natural substances using mixtures representing fundamental tastes.

Type
Open Peer Commentary
Information
Behavioral and Brain Sciences , Volume 31 , Issue 1 , February 2008 , pp. 90 - 91
Copyright
Copyright © Cambridge University Press 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Warren, R. M. (1953) Taste perception – Literature survey. Reproduced by General Foods Corporation.Google Scholar