The purpose of the research conducted in this thesis was two-fold. First, it was to examine the impact of temporal processing on the capability of participants to determine the order of perception and the identity of components in mixtures of three tastants. Secondly, it was to determine if interaction occurs between the two modalities of taste and olfaction, and to determine the capacity of humans to identify the components of taste-odour mixtures. Overall, the results of the studies provide new information about the capacity of humans to analyse chemosensory mixtures, which can be applied in studies of the impact of real food components. / Master of Science (Hons)
| Identifer | oai:union.ndltd.org:ADTP/189433 |
| Date | January 2005 |
| Creators | Marshall, Katrina, University of Western Sydney, College of Social and Health Sciences, School of Applied Social and Human Sciences |
| Source Sets | Australiasian Digital Theses Program |
| Language | English |
| Detected Language | English |
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