The characterization of odours
The characterization of odours
复制标题
气味的表征
DOI：
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发表时间：
1954
期刊：
影响因子：
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通讯作者：
R. Moncrieff
中科院分区：
文献类型：
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作者：
R. Moncrieff
研究化学感觉的刺激和感知的主要困难一直是我们无法描述刺激的特征。视觉和听觉的刺激可以用频率和强度来表征，某些触觉的刺激可以用压力和温度来表征，但嗅觉和味觉没有公认的参照系。本文介绍了一种新的气味表征方法。
The cardinal difficulty in work on the stimulation and perception of the chemical senses has always been our inability to characterize the stimulus. The stimuli for vision and hearing can be characterized in terms of frequency and intensity and those for some kinds of touch in terms of pressure and temperature, but there are no recognized terms of reference for smell and for taste. This paper is concerned with describing a new approach to the characterization of smells.