retronasal

ret·ro·na·sal

(ret'rō-nā'zăl),
Posterior nasal; relating to the posterior nares.

retronasal

(rĕt″rō-nā′zăl) [L. retro, back, + nasus, nose]
Pert. to or situated at the back part of the nose.

ret·ro·na·sal

(ret'rō-nā'zăl)
Posterior nasal; relating to posterior nares.

retronasal

pertaining to the back part of the nose.
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References in periodicals archive ?
Over two more sessions, panelists again were given the wines to taste blind and were asked to indicate the orthonasal (sniffing) or retronasal (aromas during exhale) presence of their defined attributes on a checklist.
Retronasal smell, which is smelling from behind the nose comes into play when food is chewed and volatile molecules are released in the process.
En la union de la boca con los conductos nasales, via retronasal, es donde se aprecia plenamente un vino.
La sintomas de la rinosinusitis cronica asociada a IgG4 son la rinorrea, descarga retronasal, congestion nasal y anosmia.
Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.
For example, there are chapters on retronasal olfaction, the psychophysical measurement of oral experience, the effect of color on sensation, the effect of visual cues on the sensory and hedonic evaluation of food, the auditory system and nutrition, and chemosensation in weight loss.
En el mismo sentido, se ha destacado la vinculacion anatomica entre las modalidades olfativa y gustativa a traves del olfato retronasal (Razumiejczyk, Macbeth & Lopez Alonso, 2008).
To get a better sense of the retronasal experience, here's an experiment you can try at home with a piece of candy or something else that's sweet.
When we smell something inside the nose we call it taste and scientists call it retronasal smell.
Orthonasal and retronasal thresholds for esters were twice (methyl butanoate) to thirty times (ethyl propanoate) higher in the orange juice matrix than the published values found in water.
Each taster characterized eight wines, associating the descriptors of the agreed list, taking into account the visual characteristics, direct and retronasal aromas, sensations in the mouth, etc.