title: The physiology of taste and smell: how and why we sense flavors.
abstract: Taste and smell work together to identify the chemical composition of what we intend to ingest. In recent years, our understanding of the mammalian physiology of taste and smell has greatly increased. In addition to its intrinsic value, this increased understanding of the molecular and cellular basis of flavor recognition provides also a new view on our behavioral response to edible matter.
authors.affiliation: Departament de Ciències Fisiològiques II, Universitat de Barcelona, Feixa Llarga s/n, 08907 l'Hospitalet de Llobregat, Spain. jllorens@bell.ub.es
authors.forename: J
authors.initials: J
authors.lastname: Llorens
mesh_terms: D000818:Animals; D006801:Humans; D008322:Mammals / Q000502:physiology; D012903:Smell / Q000502:physiology*; D013649:Taste / Q000502:physiology*