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Changes in the neurological aspects of taste can also make certain foods taste different
Patch-clamp on pyramidal cells to characterise intrinsic properties (rheobase, adaptation, afterhyperpolarisation)
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Surfactants, both ionic and non-ionic, such as sodium lauryl sulfate, sodium laurate, polyoxyethylene-20-cetyl ether, laureth-9, sodium dodecylsulfate, dioctyl sodium sulfosuccinate, polyoxyethylene-9-lauryl ether (PLE),Tween80, nonylphenoxypolyethylene (NP-POE), polysorbates and the like, function as penetration enhancers