Basic tastes as cognitive concepts and taste coding as more than spatial

Patricia M. Di Lorenzo; Jen-Yung Chen

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Basic tastes as cognitive concepts and taste coding as more than spatial

机译：基本口味作为认知概念，口味编码不仅仅局限于空间

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Erickson's treatise intertwines and confuses two major, but separable, issues: whether there are basic tastes and how taste stimuli are encoded. The idea of basic tastes may reflect a natural process of concept formation. By only discussing two spatial co

机译：埃里克森（Erickson）的论文将两个主要但可分离的主要问题交织在一起并混淆了这些问题：是否存在基本口味，以及如何对口味刺激进行编码。基本口味的观念可能反映了观念形成的自然过程。通过只讨论两个空间坐标

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《Behavioral and Brain Sciences》 |2008年第1期|p.78-79|共2页
作者
Patricia M. Di Lorenzo; Jen-Yung Chen;
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Department of Psychology, Binghamton University, Binghamton, NY 13902-6000;

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正文语种 eng
中图分类心理学;
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1. "Turn Up the Taste": Assessing the Role of Taste Intensity and Emotion in Mediating Crossmodal Correspondences between Basic Tastes and Pitch [J] . Wang Qian Janice, Wang Sheila, Spence Charles Chemical Senses . 2016,第4期

机译：“调高口味”：评估口味强度和情绪在调解基本口味和沥青之间的多式联运对应中的作用
2. Taste transductions in taste receptor cells: basic tastes and moreover. [J] . Shusuke Iwata, Ryusuke Yoshida, Yuzo Ninomiya Current pharmaceutical design . 2014,第16期

机译：味觉受体细胞中的味觉转导：基本味觉。
3. Dynamic coding of taste stimuli in the brainstem: effects of brief pulses of taste stimuli on subsequent taste responses. [J] . Di-Lorenzo PM, Lemon CH, Reich CG The Journal of Neuroscience: The Official Journal of the Society for Neuroscience . 2003,第26期

机译：脑干中味觉刺激的动态编码：味觉刺激短暂脉冲对随后味觉反应的影响。
4. Polymer membrane electrode based potentiometric taste sensor: A new sensor to distinguish five basic tastes [C] . Halder Arnab, Mahato Manmatha, Sinha Tridib, 2012 Sixth International Conference on Sensing Technology. . 2012

机译：基于聚合物膜电极的电位式味道传感器：一种新传感器，可区分五种基本味道
5. Chorda tympani transection impairs selected taste-based discriminations involving quinine in rats: Implications for current theories of taste quality coding. [D] . St. John, Steven James. 1997

机译：鼓室鼓虫横断会损害大鼠中涉及奎宁的某些基于品味的辨别力：对当前品味质量编码理论的启示。
6. Turn Up the Taste: Assessing the Role of Taste Intensity and Emotion in Mediating Crossmodal Correspondences between Basic Tastes and Pitch [O] . Qian Janice Wang, Sheila Wang, Charles Spence -1

机译：提高口味：评估口味强度和情绪在调解基本口味和沥青之间的多式联运对应中的作用
7. “Turn Up the Taste”: Assessing the Role of Taste Intensity and Emotion in Mediating Crossmodal Correspondences between Basic Tastes and Pitch [O] . Qian Janice Wang, Sheila Wang, Charles Spence 2016

机译：“转到味道”：评估品味强度和情绪在介导基本品味与沥青之间的跨大型信念中的作用

Basic tastes as cognitive concepts and taste coding as more than spatial

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