Flavor Perception
Published on 8. May 2008
304 pages
978-1-4051-5001-9 (ISBN)
Description
Unlike other human senses, the exact mechanisms that lead to ourperception of flavor have not yet been elucidated. It is recognisedthat the process involves a wide range of stimuli, which arethought likely to interact in a complex way, but, since thechemical compounds and physical structures that activate the flavorsensors change as the food is eaten, measurements of the changes instimuli with time are essential to an understanding of therelationship between stimuli and perception.
It is clear that we need to consider the whole process - therelease of flavor chemicals in the mouth, the transport processesto the receptors, the specificity and characteristics of thereceptors, the transduction mechanisms and the subsequentprocessing of signals locally and at higher centres in thebrain.
This book provides a state-of-the-art review of our currentunderstanding of the key stages of flavor perception for thoseworking in the flavor field, whether in the academic or industrialsector. In particular, it is directed at food scientists andtechnologists, ingredients suppliers and sensory scientists.
Reviews / Votes
"generally fascinating and beneficial to the reader....I reallyenjoyed reading this book due to the clarity maintained throughoutits presentation.... The book is extremely useful to theresearchers in the field of science and technology, in particular,to the people in flavour and senspry science. As a flavour chemist,I recommend it for its scope, readability, value and importance."(International Journal of Food Science and Technology, 2006,41, 865-866) Consumer perception of the sense of taste is not yet fullyunderstood, and this book provides a highly detailed insight in tothe fundamental factors that may affect our preferences forparticular foods and beverages. This information may be simply applied into new productdevelopment, and thus could be highly prized. Marketing managerstake note! (Food Australia (AIFST Journal), Vol 57,issue 6, June 2005) "Flavor Perception will interest biologists, psychologists andfood technologists , and will be an aid to food companies trying toboost sales of their products." (Food Magazine, 2004)"Thebook provides a state-of-the-art review of the currentunderstanding of the key stages of flavour perception for thoseworking in the flavor field, whether in the academic or industrialsector. In particular it is directed at food scientists andtechnologists, ingredients suppliers and sensory scientists."(Beverage & Food World, September 2004)More details
Other editions
Additional editions
Taylor
Flavor Perception
Book
06/2004
Blackwell Science Ltd
€230.58
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Persons
Andrew J. Taylor is Professor of Flavour Technology at theUniversity of Nottingham, UK.
Deborah D. Roberts is at Food and Flavor ScienceConsulting LLC, Chesterfield, Missouri, USA.
Content
Contributors.
Preface.
1. Measuring proximal stimuli involved in flavourperception (Andrew J. Taylor and Joanne Hort, Division of FoodSciences, University of Nottingham, UK).
2. The role of oral processing in flavour perception (JonF. Prinz and Rene De Wijk, Wageningen Centre for Food Sciences,Wageningen, The Netherlands).
3. The cellular basis of flavour perception: taste andaroma (Nancy E. Rawson and Xia Li, Monell Chemical Senses,Philadelphia, USA).
4. Structural recognition between odorants, olfactory-bindingproteins and olfactory receptors, first events in odour coding(J.C. Pernollet and Loïc Briand, INRA, Jouy En Josas,France).
5. Oral chemesthesis: an integral component of flavour(Barry G. Green, School of Medicine, Yale University, Connecticut,USA).
6. Flavour perception and the learning of foodpreferences (Anthony A. Blake, Firmenich SA, Geneva,Switzerland).
7. Functional magnetic resonance imaging of humanolfaction (M. Wiesmann, Abteilung für Neuroradiologie,Universitätsklinikum München - Großhadern,München, Germany, Birgit Kettenmann, Department of Radiology,Virginia Commonwealth University Health System, Virginia, USA andGerd G. Kobal, Sensory Research, WSA Philip Morris USA, Richmond,Virginia, USA).
8. Flavor interactions at the sensory level (Russell R.Keast, Pamela H. Dalton and Paul A.S. Breslin, Monell ChemicalSenses Centre, Philadelphia, USA).
9. Psychological processes in flavour perception (JohnPrescott, School of Psychology, James Cook University, Cairns,Australia).
Index.
