Review of The chemical senses

Abstract

Reviews the book, The chemical senses by R. W. Moncrieff (1946). Moncrieff's aim was to coordinate the data of physiological psychology and of chemistry bearing on the theory of chemical senses, and to present data which would be useful to individuals concerned with such problems as manufacture of perfumes and food production. Psychologists dealing with flavor and odor will find in Moncrieff's book a valuable preface, an "Einleitung" to this complex field. There is a glossary of over 300 terms, an extensive author index including not only the name and page but also the topic in connection with which an author is being cited, and an excellent subject index containing some 4000 entries. The strong point of the book is the chemical treatment of the subject. The text on psychology of the chemical senses, particularly on applied psychology, is yet to be written. (PsycInfo Database Record (c) 2025 APA, all rights reserved)