| Description |
1 online resource (306 pages) |
| Contents |
Flavor Perception; Contents; Contributors; Preface; 1 Measuring proximal stimuli involved in flavour perception; 2 The role of oral processing in flavour perception; 3 The cellular basis of flavour perception: taste and aroma; 4 Structural recognition between odorants, olfactory-binding proteins and olfactory receptors -- first events in odour coding; 5 Oral chemesthesis: an integral component of flavour; 6 Flavour perception and the learning of food preferences; 7 Functional magnetic resonance imaging of human olfaction; 8 Flavor interactions at the sensory level |
|
9 Psychological processes in flavour perceptionIndex |
| Summary |
Flavour Perception' presents a state of the art review of the whole process, from the release of flavour chemicals in the mouth to the processing of signals in the brain |
| Notes |
Print version record |
| Form |
Electronic book
|
| ISBN |
9781405150019 |
|
1405150017 |
|
