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The author gives a detailed account of the modern knowledge of taste, smell, and related chemical senses, and he summarizes the accumulated work of so many chemists, physiologists, and psychologists that the total effect is most impressive. The information is well digested, and the treatment is consequently unified and coherent. Of special medical interest are the discussions of anosmia and parosmia (pages 113 to 119). Of more general interest are the recent discoveries about tasteblindness, as illustrated by phenylthiocarbamide (pages 151-157, 169, and 219), and the author's 62 principles relating chemical constitution to odor (pages 300 to 304). The necessarily frequent references to such things as lemon and mint, tansy, and geranium give the book an intrinsic esthetic appeal, but the subject has innumerable practical applications in the processing of foods and the manufacture of cosmetics. Workers in these fields, as well as chemists, physiologists, and psychologists, will find this
The Chemical Senses. JAMA. 1951;147(13):1306. doi:10.1001/jama.1951.03670300120036
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