By George Charalambous
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Extra resources for Instrumental analysis of food, Volume 1 Recent progress
Academic Press, New York. Grew, Ν. (1682). "The Anatomy of Plants with an Idea of a Philosophical History of Plants, and Several Other Lectures" (W. Rawlins), London. Harper, R. (1975). Chem. Sen. Fla. 1:353. Lepkovsky, S. (1975). M. F. ), Vol. 21. p. 1. Academic Press, New York. R. (1977). CRC Crit. Rev. in Food Sei. Nutr. 9:41. G. (1978). B. ), p. 91. Plenum Press, New York. G. (1971). M. ), p. 31. Springer-Verlag, New York. , Theologides, A. M. (1980). The Amer. J. Clin. Nutr. 33:2253. D. (1977).
19 TASTE SYSTEMS There are two basic types of chemoreceptors found in the oral cavity: free nerve endings and taste buds. Free nerve endings are so called because they have no associated capsule or accessory structure as revealed by light microscopy. Since no electron microscopic studies have been undertaken on the chemoresponsive free nerve endings of the oral cavity they may well possess specialized endings and associated structures such as have been demonstrated for other "free nerve ending" receptors (Andres and von During, 1973).
5. From the'theory of multiple regression analysis, when highly correlated peaks are entered GAS CHROMATOGRAPHIC PROFILES OF SOY SAUCE VOLATILES 45 Y=l. 42 Fig. 5. Multiple regression models computed at steps 5 and 10. Significance of each peak entered into the equations was tested by analysis of variance and shown in parentheses(22). in the same multiple regression models, signs for regression coefficients for such peaks change from those for simple correlation coefficients. Such inconsistency makes the contribution of each factor to the whole quality confusing.