دانلود کتاب فارماکولوژی طعم و مزه

Everyone is interested in taste. To say that taste is centrally important to our lives is not hyperbole, just an underappreciated fact. Taste is a part of our daily experience. It guides our choices in what we eat and drink and thereby influences all activities relating to the procurement and preparation of food. One of the largest sectors of the world economy is fueled primarily by demand for taste – combined annual revenues from the flavor ingredients, food and beverage, and restaurant industries, all of which are driven by fierce competition to produce the most appealing tastes to consumers, easily range into the trillions of dollars. It is commonly assumed that when humans were a foraging species, the sense of taste was critically important for survival. Taste likely served to identify and distinguish nutrient-rich ingestibles from perhaps similarly appearing articles that were nutrient-poor (thus a waste of effort), or even potentially poisonous or contaminated. That notion is so universally presupposed that it is almost trite. As our readers will find in this volume, the role of taste in guiding ingestion is not always so straightforward when scrutinized through an experimental lens. Nevertheless, there is little question that taste is tightly connected to ingestive behaviors. But the sense of taste permeates our daily experience still more deeply. Taste is so ingrained in our psyche that even our language, our means of expressing our impressions and desires, is shaped by taste. Special judgements often are translated in terms of taste, as in demonstrating good taste in a choice or action or clothing, and the converse, disgust (from the Latin gustus or gustare – taste.) The words “sweet,” “salty,” “sour,” “savory,” and “bitter,” not only are the labels given to sensory qualities (in western culture to the “basic tastes”) but each also carries significant additional meanings generalizing to emotions, attitudes, or objects unrelated to actual taste stimuli.