Taste sensitivity has been considered the primary chemosensory factor in studies of chemical senses and ingestive behavior. However, recent research has shown that retronasal olfaction is at least equally important in food preference and selection. Additionally, taste has been shown to modulate perceived intensity of retronasally perceived odors. The objectives...
The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
Salmon hatcheries have been utilized throughout the Pacific Northwest for many decades to mitigate losses, supplement natural spawning populations, and to provide tribal, sport and commercial fishing opportunities. Currently, there is substantial debate on their efficacy and the potential threats hatchery-reared salmonids pose to natural populations. These concerns have lead...