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And what about basic odors?

Published online by Cambridge University Press:  08 April 2008

Veit Roessner ,
Aribert Rothenberger  and
Patricia Duchamp-Viret
Veit Roessner
Affiliation:
Department of Child and Adolescent Psychiatry, University of Goettingen, 37075 Goettingen, Germany
Aribert Rothenberger
Affiliation:
Department of Child and Adolescent Psychiatry, University of Goettingen, 37075 Goettingen, Germany
Patricia Duchamp-Viret
Affiliation:
Neurosciences Sensorielles, Comportement & Cognition, Université Lyon, F-69366 Lyon, France. vroessn@gwdg.dehttp://www.gwdg.de/~ukykarothen@gwdg.dehttp://www.gwdg.de/~ukykpviret@olfac.univ-lyon1.frhttp://olfac.univ-lyon1.fr
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Abstract

Erickson's article links the concept of four “basic” tastes to color perception as a sensory modality with similar problems of categorization. Such problems are also present for odors and olfaction. Olfaction is the sensory modality with the closest physical relationship to taste, and the sense organs of both permanently interact. We discuss the origins and influences of core ideas of the science of smell to add to the discussion of unresolved categorization problems in taste from another, closely related point of view.

Type
Open Peer Commentary
Information
Behavioral and Brain Sciences , Volume 31 , Issue 1 , February 2008 , pp. 87 - 88
Copyright
Copyright © Cambridge University Press 2008

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