Criteria for basic tastes and other sensory primaries

James E. Cutting

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Criteria for basic tastes and other sensory primaries

机译：基本口味和其他感官原味的标准

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Primary, or basic, colors have been discussed for centuries. Over time, three criteria have emerged on their behalf: (a) their physical mixture yielding all other spectral colors, (b) the physiological attunement of receptors or pathways to particular wav

机译：讨论原色或基本色已有数百年历史。随着时间的流逝，代表它们出现了三个标准：（a）它们的物理混合物会产生所有其他光谱色，（b）特定波形的受体或途径的生理学调节

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《Behavioral and Brain Sciences》 |2008年第1期|p.77-78|共2页
作者
James E. Cutting;
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Department of Psychology, Cornell University, Ithaca, NY 14853-7601;

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正文语种 eng
中图分类心理学;
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机译：基于人工脂类的高级味觉传感器，对基本味觉质量具有全局选择性，并且与感官评分高度相关
2. Sensory taste preferences and taste sensitivity and the association of unhealthy food patterns with overweight and obesity in primary school children in Europe—a synthesis of data from the IDEFICS study [J] . Wolfgang Ahrens, on behalf of the IDEFICS consortium Flavour . 2015,第1期

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3. Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods [J] . Teo Pey Sze, van Langeveld Astrid W. B., Pol Korrie, Food Quality and Preference . 2018,第期

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4. Difference in taste of Japanese sugars: A taste sensing system and a sensory evaluation method [C] . Kiyoaki Miyasaka, Mizuki Mutsuura, Kohei Miyazaki, Annual meeting of Sugar Industry Technologists, Inc. . 2015

机译：日本糖的口味差异：味觉系统和感官评估方法
5. PROPOSED BASIC CRITERIA NEEDED FOR DEVELOPING RELEVANT ADULT BASIC EDUCATION PROGRAMS FOR USE IN URBAN BLACK COMMUNITIES [D] . NESBITT, CHARLES EMERALD -1

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6. Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores [O] . Yoshikazu Kobayashi, Masaaki Habara, Hidekazu Ikezazki, 2010

机译：基于人工脂类的高级味觉传感器对基本味觉质量具有全局选择性并且与感官评分高度相关
7. Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores [O] . Kobayashi, Yoshikazu, Habara, Masaaki, Ikezazki, Hidekazu, 2010

机译：基于人工脂类的高级味觉传感器，对基本味觉质量具有全局选择性，并且与感官评分高度相关

Criteria for basic tastes and other sensory primaries

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