03989nam a22004935i 4500001001800000003000900018005001700027007001500044008004100059020001800100024003500118050001000153050001400163072001700177072002300194072001600217245013200233250001800365264008500383300004500468336002600513337002600539338003600565347002400601505117800625520122401803650001603027650002603043650001603069650001603085650001403101650001503115650002103130650004003151650001603191650001303207650001503220700008203235710003403317773002603351776003603377776003603413856004603449978-3-031-41375-9DE-He21320251030111746.0cr nn 008mamaa240326s2024    sz |    s    |||| 0|eng d  a97830314137597 a10.1007/978-3-031-41375-92doi 4aQH505 4aQP431-495 7aPHVN2bicssc 7aSCI0090002bisacsh 7aPHVN2thema10aSmell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviourh[electronic resource] /cedited by Lorenzo D. Stafford.  a1st ed. 2024. 1aCham :bSpringer International Publishing :bImprint: Palgrave Macmillan,c2024.  aXVII, 163 p. 13 illus.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aPart I Multisensory -- 1 Hunger in the Chemical and Non-Chemical Senses - Richard J. Stevenson -- 2 Multisensory Sweetness Enhancement: Comparing Olfaction and Vision - Charles Spence -- 3 The Role of Novel Taste and Smell Delivery Devices in Facilitating Multisensory and Eating Behaviour Research - Chi Thanh Vi, Marianna Obrist, and Martin Richard Yeomans -- Part II Food Preferences -- 4 Chemosensory Aspects in Obesity: Rethinking the Role of Sweet and Fat Taste - Rhiannon Mae Armitage, Vasiliki Iatridi, and Martin Richard Yeomans -- 5 How Are Food Preferences Formed and Changed? Sensory Contributions to Anticipatory and Consummatory Processing of Food Reward - Putu Agus Khorisantono and Janina Seubert -- Part III Disordered Eating and Olfactory Disorders -- 6 Obesity and Olfaction - Lorenzo D. Stafford and Carl Philpott -- 7 Olfaction and Disordered Eating - Andrew J. Johnson -- 8 The Effect of Olfactory Disorder (and Other Chemosensory Disorders) on Perception, Acceptance, and Consumption ofFood - Robert Pellegrino and Alexander Fjældstad -- Part IV Anthropological Links -- 9 Fragrant Ecologies: Aroma and Olfaction in Indigenous Amazonia - Lewis Daly.  aThis edited collection synthesises recent research into smell and taste and relates it to eating behaviour. Olfaction - the sense of smell - together with taste are known as the ‘chemical senses’ and are the oldest sensory system. It is paradoxical then that our knowledge (especially psychological) about these two systems remains far behind that of vision and audition. Nevertheless, the past twenty years has seen a significant increase in our understanding of these sensory systems and the contributors to this book, many of whom helped to reveal key findings in this research domain, explore theories which attempt to explain appetite control, associative odour learning and multisensory perception, among others. It further brings the reader up to date on the current state of knowledge on disordered eating and olfactory disorders. Finally, it bridges across different academic disciplines to reveal the importance of the chemical senses in indigenous people in Guyana. Lorenzo Stafford is Associate Professor in the Department of Psychology at the University of Portsmouth, UK, and a chartered member of the British Psychology Society. He is an active member of the British Feeding and Drinking Group(BFDG). 0aBiophysics. 0aSenses and sensation. 0aPsychology. 0aPerception. 0aEmotions. 0aCognition.14aSensory Systems.24aBehavioral Sciences and Psychology.24aPerception.24aEmotion.24aCognition.1 aStafford, Lorenzo D.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt2 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303141374208iPrinted edition:z978303141376640uhttps://doi.org/10.1007/978-3-031-41375-9