Sensory perception

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

EmyclopaediaBrittanica, 15th ed., s.v. "sensory perception, human," Chicago, lU., 1988. 

The term psychedelic literally means mind manifesting and was applied to hallucinogens like LSD or mescaline to emphasize the intensification of awareness and sensory perception that is associated with these drugs. 

D Disturbed Sensory Perception Auditory related to adverse drug readions ot the aminoglycosides... 

Disturbed Sensory Perception Tactile, Auditory, Visual... 

Disturbed Sensory Perception Visual related to adverse drug reactions... 

DISTUR0ED SENSORY PERCEPTION VISUAL. The patient taking chloroquine may experience a number of visual disturbances, such as disturbed color vision, blurred vision, night blindness, diminished visual fields, or optic atrophy. The nurse questions die patient about visual disturbances. 

Many tests have been devised to provide quantitative measures of behavioral disturbances caused by neurotoxic chemicals. Tests have been devised that assess the effects of chemicals on four behavioral functions (D Mello 1992). These are sensory, cognitive, motor, and affective functions. However, because the entire nervous system tends to work in an integrated way, these functions are not easily separable from one another. For example, the outcome of tests focused on sensory perception by rats may be influenced by effects of the test chemical on motor function. 

With regard to choice and consumption of food, all human sensory perceptions are involved. Among them, vision is the most important one for selecting food and appreciating its quality. Color is an intrinsic property of food. A color change of food often is caused by a quality change. Consumers are attracted by the color of a food product. This imphes three main consequences for food producers ... 

Chai, E. Oakenfull, D.G. McBride, R.L. Lane, A.G. Sensory perception and rheology of flavoured gels. Food Australia, 43, 6 (1991) 256-257. 

The determination and analysis of sensory properties plays an important role in the development of new consumer products. Particularly in the food industry sensory analysis has become an indispensable tool in research, development, marketing and quality control. The discipline of sensory analysis covers a wide spectrum of subjects physiology of sensory perception, psychology of human behaviour, flavour chemistry, physics of emulsion break-up and flavour release, testing methodology, consumer research, statistical data analysis. Not all of these aspects are of direct interest for the chemometrician. In this chapter we will cover a few topics in the analysis of sensory data. General introductory books are e.g. Refs. [1-3]. 

Hallucinogen A drug that disturbs sensory perception. Visual hallucinations are the most common effect of the psychedelic drug LSD. In contrast, auditory hallucinations predominate in schizophrenia. 

Frpst M B, Dijksterhuis G and Matens M (2001), Sensory perception of fat in milk , Food Quality and Preference, 12, 327-336. 

Phillips, Stephen M. 1980. Extra-Sensory Perception of Quarks. Wheaton Theosophical Publishing House. 

This article contains a detailed summary of the experiments carried out by LCA Coates Lorilleux aimed at evaluating the sensorial perception thresholds of ethyl acetate (and other solvents) used in rotogravure printing of flexible packaging for food. The methodological approach applied in the present study can be deemed a valid tool of study for the organoleptic behaviour of solvents and/or volatile compounds other than ethyl acetate that may be present inflexible materials. 8 refs. 

In addition to the tests described above, other chemical, biological, physical, and physicochemical tests were performed (16) which are not reported in this paper because of space limitation. These tests are mainly concerned with product safety, chemical stability and sensory perception. 

Heightened sensory perceptions Stimulates appetite Perceived slower passage of time Panic or anxiety Dissociative symptoms Physiological Effects Increases heart rate Reduces body temperature Slowed gastrointestinal function Electrophysiology... 

Cigarette manufacturers likewise demonstrated in internal research that sensory perceptions are unique for younger and beginner smokers due to low tolerance for irritation and an undeveloped taste for tobacco smoke. Products were tailored to presmokers or learners with bland, soft, moist mouth-feel, and minimal irritancy,... 

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