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ГЛАВА 11. Создание, изучение и запоминание запахов
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ГЛАВА 12. Запах и вкус
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ГЛАВА 13. Вкус и вкусовые ощущения
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ГЛАВА 14. Ощущения в полости рта и вкус
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Verhagen, J. V., and L. Engelen. The neurocognitive bases of human multimodal food perception: Sensory integration. Neuroscience and Biobehavioral Reviews 30 (2006): 613–650.
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ГЛАВА 15. Зрение и вкус
Brochet, F., and D. Dubourdieu. Wine descriptive language supports cognitive specifi city of chemical senses. Brain and Language 77 (2001): 187–196.
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ГЛАВА 16. Слух и вкус
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