Вкус: Наука о самом малоизученном человеческом чувстве

…для каждой нашей ноздри мир пахнет по-разному…: Noam Sobel et al., "The World Smells Different to Each Nostril," Nature 402 (1999): 35.

…примерно 30 процентов рабочих генов обонятельных рецепторов…: Joel D. Mainland et al., "The Missense of Smell: Functional Variability in the Human Odorant Receptor Repertoire," Nature Neuroscience 17 (2014): 114–120.

…гены позволяют предсказать чувствительность человека к запаху андростенона: Charles J. Wysocki and Gary K. Beauchamp, "Ability to Smell Androstenone Is Genetically Determined," Proceedings of the National Academy of Sciences 81 (1984), 4899–4902.

…может меняться тысячекратно…: Andreas Keller et al., "An Olfactory Demography of a Diverse Metropolitan Population," BMC Neuroscience 13 (2012): 122, doi:10.1186/1471-2202-13-122.

Но все исследования таких специалистов…: Например: Parr, Heatherbell, and White, "Demystifying Wine Expertise."

…это облегчает обнаружение и распознавание запахов: David E. Hornung et al., "Effect of Nasal Dilators on Nasal Structures, Sniffing Strategies, and Olfactory Ability," Rhinology 39 (2001): 84–87.

…более чем тысяче других генов…: Ifat Keydar et al., "General Olfactory Sensitivity Database (GOSdb): Candidate Genes and Their Genomic Variations," Human Mutation 34 (2012): 32–41.

…превращала мой ночной горшок в сосуд…: Цитируется в статье: Marcia Levin Pelchat et al., "Excretion and Perception of a Characteristic Odor in Urine after Asparagus Ingestion: A Psychophysical and Genetic Study," Chemical Senses 36 (2011): 9–17.

Но в 1980 году исследователи скормили…: M. Lison, S.H. Blondheim, and R.N. Melmed, "A Polymorphism of the Ability to Smell Urinary Metabolites of Asparagus," British Medical Journal 281 (1980): 20–27.

…обонятельный рецептор OR2M7: Nicholas Eriksson et al., "Web-Based, Participant-Driven Studies Yield Novel Genetic Associations for Common Traits," PLoS Genetics 6 (2010): e1000993, doi:10.1371/journal.pgen.1000993.

…вырабатывают урину без запаха: Marcia Pelchat et al., "Excretion and Perception of a Characteristic Odor in Urine after Asparagus Ingestion: A Psychophysical and Genetic Study," Chemical Senses 36 (2010): 9–17.

…связаны с геном OR6A2: Nicholas Eriksson et al., "A Genetic Variant near Olfactory Receptor Genes Influences Cilantro Preference," Flavour 1 (2012): 22, doi:10.1186/2044-7248-1-22.

…систему Smell-O-Vision: Gilbert, What the Nose Knows: 155–163.

…группа немецких исследователей…: Andreas Dunkel et al., "Nature's Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology," Angewandte Reviews 53 (2014): 7124–7143.

Глава 3: В поисках боли

…рецептор, чувствительный к капсаицину…: Michael J. Caterina et al., "The Capsaicin Receptor: A Heat-Activated Ion Channel in the Pain Pathway," Nature 389 (1997): 816–824.

…оливкового масла Extra virgin: Catherine Peyrot des Gachons et al., "Unusual Pungency from Extra-Virgin Olive Oil Is Attributable to Restricted Spatial Expression of the Receptor of Oleocanthal," Journal of Neuroscience 31 (2011): 999–1009.

…оценивают интенсивность предъявленных доз капсаицина как более низкую…: Pamela Dalton and Nadia Byrnes, "The Psychology of Chemesthesis: Why Would Anyone Want to Be in Pain?" in Shane T. McDonald, David Bolliet, and John Hayes, eds., Chemesthesis: Chemical Touch in Food and Eating (Chichester, UK: Wiley, 2016), 8–31.

…позволяют объяснить от 18 до 58 процентов нашей любви к перцу чили: Outi Tornwall et al., "Why Do Some Like It Hot? Genetic and Environmental Contributions to the Pleasantness of Oral Pungency," Physiology & Behavior 107 (2012): 381–389.

…«благотворного мазохизма»…: Paul Rozin and Deborah Schiller, "The Nature and Acquisition of a Preference for Chili Pepper by Humans," Motivation and Emotion 4 (1980): 77–101.