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- W18684152 abstract "This chapter discusses olfactory processing controlling food and fluid intake. Olfactory cues give information on the location and the quality of food, which is critical to the initiation phase of intake. After physical contact is established between the animal's mouth and the food, gustatory and other oral cues provide further information on palatability, which ultimately modulates the speed of consumption and the size of the meal. This schematic description of the role of olfaction in the control of intake leads to two important points. Taking a decision regarding whether intake should be initiated requires both fine olfactory discrimination and also a comparison of the incoming information with prior olfactory experiences. The neural bases of these two processes are, therefore, a matter of the coding of olfactory information and the mechanisms involved in olfactory learning and memory." @default.
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- W18684152 date "1993-01-01" @default.
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- W18684152 title "Olfactory processing controlling food and fluid intake" @default.
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- W18684152 doi "https://doi.org/10.1016/b978-0-08-041988-6.50012-2" @default.
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