| Description |
xvii, 283 pages : illustrations ; 25 cm |
| Contents |
1. Measuring proximal stimuli involved in flavour perception / Andrew J. Taylor and Joanne Hort -- 2. The role of oral processing in flavour perception / Jon F. Prinz and Rene de Wijk -- 3. The cellular basis of flavour perception : taste and aroma / Nancy E. Rawson and Xia Li -- 4. Structural recognition between odorants, olfactory-binding proteins and olfactory receptors - first events in odour coding / Jean-Claude Pernollet and Loic Briand -- 5. Oral chemesthesis : an integral component of flavour / Barry G. Green -- 6. Flavour perception and the learning of food preferences / Anthony A. Blake -- 7. Functional magnetic resonance imaging of human olfaction / Martin Wiesmann, Birgit Kettenmann and Gerd Kobal -- 8. Flavor interactions at the sensory level / Russell S. J. Keast, Pamela H. Dalton and Paul A. S. Breslin -- 9. Psychological process in flavour perception / John Prescott |
| Summary |
"This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Chemical senses.
|
|
Chemoreceptors.
|
|
Flavor.
|
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Taste.
|
| Author |
Roberts, Deborah D., 1969-
|
|
Taylor, A. J. (Andrew John), 1951-
|
| LC no. |
2003026666 |
| ISBN |
1405116277 (printed case hardback : alk. paper) |
|
