Chemesthesis

Discover the fascinating world of sensory perception with Chemesthesis by Shane T. McDonald. Published by John Wiley and Sons Ltd in 2016, this hardback edition spans 320 pages, delving into the intricate relationship between chemical senses and our touch system. Explore how sensations such as the heat of capsaicinoids found in chilies, the refreshing coolness of menthol in peppermint, and the effervescent tingle of carbonation influence our culinary experiences. McDonald expertly examines the intersensory effects that shape our understanding of taste and smell, making this book an essential read for anyone interested in sensory evaluation and the science of food. Enhance your knowledge and appreciation of the chemical sensations that enrich our lives with this compelling resource.