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1、PassageOneSensoryEvaluationofFoodAPolishproverbclaimsthatfish,totasteright,shouldthreetimes—inwater,inbutterandinwine.Theearlyeffortsofthebasicscientistsinthefoodindustryweredirectedatimprovingthepreparation,preservation,and高考资源网distributionofsafeandnutritious
2、food.OurmemoriesofcertainfoodstuffseatenduringtheWorldWarIIsuggestthat,althoughthesemighthavebeensafeandnutritious,theycertainlydidnottasterightnorweretheyparticularlyappetizinginappearanceorsmell.Thisneglectofthesensoryappealoffoodsishappilybecomingathingofth
3、epast.Bow,inthebook“PrinciplesofSensoryEvaluationofFood,”theauthorshopethatitwillbeusefultofoodtechnologistsinindustryandalsotoothersengagedinresearchintoproblemofsensoryevaluationoffoods.Anattempthasclearlybeenmaketocollecteverypossiblepieceofinformation,whic
4、hmightbeuseful,morethanonethousandfivehundredreferencesbeingquoted.Asaresult,thebookseemsatfirstsighttobeanexhaustiveandcriticallyusefulreviewoftheliterature.Thisitcertainlyis,butthisisbynomeansisitsonlyachievement,fortherearemanysuggestionsforfurtherlinesofre
5、search,andthediscursivepassagesarecrisplyprovocativeofnewideasandnewwaysoflookingatestablishedfindings.w*w*w*k*s*5*u*c*o*mOfparticularinterestistheweightgiventothepsychologicalaspectsofperception,bothobjectivelyandsubjectively.Therelationbetweenstimuliandperce
6、ptioniswellcovered,andincludesavaluablediscussionoftheusesanddisadvantagesoftheWeberfractionofdifferences.Itisinterestingtofindthatinspiteofmanyattemptstoseparateanddefinethemodalitiesoftaste,nothingbetterhasbeenachievedthanthefamiliarclassificationintosweet,s
7、oursaltyandbitter.Noristhereasyetanyclear-cutevidenceofthephysiologicalnatureofthetastestimulus.Withregardtosmell,systemsofclassificationareoflittlevaluebecauseoftheextraordinarysensitivityofthenoseandbecausetheresponsetothestimulusissosubjective.Theauthorssug
8、gestthataclassificationbasedonthesize,shapeandelectronicstatusofthemoleculeinvolvedmeritsfurtherinvestigation,asdoesthetheoreticalpropositionthatweakphysicalbindingofthestimulantmo
