ABSTRACT
Since the first recordings from sensory nerves (Adrian and Zotterman, 1926), the single and multifiber recording technique has been a consistent and frequently used method to collect information on the peripheral senses. In taste, as for the other senses, the experimental methods have been modified extensively. Most notable among these modifications are improved anesthetics and analgesics, refined surgery that allows recovery of the animal, improved control of stimulus parameters, lownoise amplifiers providing better signal-to-noise ratios, and application of computers and software to every aspect of the nerve recordings, from selection of the action potentials to the final publication.
