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Smell and Taste, Volume 164 focuses on recent clinical research regarding two of our primary chemical senses, smell and taste. This volume is the most comprehensive neurology book on disorders of smell and taste function. Its major sections include epidemiology, anatomy and physiology, and clinical assessment, including neuroimaging, clinical conditions affecting smell and taste function (e.g., autoimmune disorders, head trauma, diseases of the nose and mouth, etc.). The widespread use of olfactory testing in clinical trials searching for biomarkers of neurodegenerative diseases is reviewed, along with evidence that smell dysfunction can be an early marker in neurodegenerative diseases and autoimmune disorders. - Covers all aspects of disorders of taste and smell for beginning students of various disciplines (neurology, psychiatry, neuropsychology, otolaryngology) - Teaches that smell and taste testing can be useful in differential diagnosis and can assess brain regions not normally assessed by traditional neurological or neuropsychological tests - Addresses, in detail, recent evidence that smell loss is a better predictor of future mortality than dementia and even heart disease

The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging techniques. Divided into five main sections, the text covers the senses of smell and taste as well as sensory integration, industrial applications, and other chemosensory systems. This is essential reading for clinicians and academic researchers interested in basic and applied chemosensory perception.

Taste is the human act of experiencing the differential strength by the senses spread over the tongue, along the soft palate and along the lining of the throat through the taste buds. The sense of taste is not only associated with taste buds, but also depends on the gustatory cortex at the back of the brain which processes the taste inputs. In this book, the authors present topical research data in the study of the sense of taste.