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In English, olfactory metaphors with negative connotations are often used to describe bad character ("he's a stinker") or the detection of bad qualities ("I smell something fishy about this deal"). [6] In the Seri language, olfactory metaphor and metonymy are salient features.
In addition to safety, nutritional and eating habits can also be affected. There is a loss of appetite because of unpleasant flavor and fear of failing to recognize and consuming spoiled food. A decreased or distorted sense of smell therefore results in a decreased quality of life. [5]
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. [1] The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived after a food or beverage is either swallowed or spat out.
Put simply, MSG enhances the smell and taste of food; it even stimulates hunger. Even talking about a hot batch of salty fries can make you want to drop everything, run to the nearest chain and ...
An altered sense of taste has effects on food choice and intake, and can lead to weight loss, malnutrition, impaired immunity, and a decline in health. [47] Patients diagnosed with dysgeusia must use caution when adding sugar and salt to food, and must be sure not to overcompensate for their lack of taste with excess amounts. [47]
The Lady and the Unicorn, a Flemish tapestry depicting the sense of smell, 1484–1500. Musée national du Moyen Âge, Paris.. Early scientific study of the sense of smell includes the extensive doctoral dissertation of Eleanor Gamble, published in 1898, which compared olfactory to other stimulus modalities, and implied that smell had a lower intensity discrimination.
Aluminum-based antiperspirants have gotten a bad rap over the last few years because some small studies have suggested potential links between using the products and developing breast cancer. But ...
It is a term commonly used in wine tasting, where one loses the ability to smell and distinguish wine bouquet after sniffing at wine(s) continuously for an extended period of time. The term is also used in the study of indoor air quality , for example, in the perception of odors from people, tobacco , and cleaning agents.