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Flavour perception Published by Blackwell Publishing (2004) | 
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A rich source of technical information on human perception of flavour – from the role and structure of flavour components through their perception at the cellular and sensory levels to food preferences and the psychology of perception Flavour is an extremely important component of food quality and plays a major role in shaping consumer choice. However, the mechanisms underlying our perception of flavour are poorly understood as it is a complex process: for example, it involves multiple stimuli, the chemical structures that trigger the response change as the food is eaten, and there are interactions between flavour components in generating the stimulus. Nevertheless, an understanding of flavour perception can help inform aspects of flavour creation and development, and of consumer perception of product quality. This book therefore provides a state of the art review of current understanding of flavour perception. Its coverage includes an assessment of the flavour components that stimulate the response of perception, the role of oral chewing in influencing flavour, the cellular and sensory levels of perception, structural aspects of flavour chemicals, and the learning of food preferences. A chapter on magnetic resonance imaging looks at olfactory responses to flavour while a further chapter deals with the psychology of flavour perception. Based on contributions from an international panel of authors, led by Prof. Andrew Taylor (Nottingham University, UK) and Deborah Roberts (Flavour Science Consulting, US), it is aimed at industry professionals and academics who have an interest in food flavour and its perception, including food scientists and technologists, ingredients suppliers and sensory scientists. Contents
Hardback book 283 pages |