Freshly Printed - allow 7 days lead
Couldn't load pickup availability
Flavour
From Food to Perception
Elisabeth Guichard (Edited by), E Guichard (Author), Christian Salles (Edited by), Martine Morzel (Edited by), Anne-Marie Le Bon (Edited by)
9781118929414, Wiley
Hardback, published 23 December 2016
432 pages
24.6 x 16.8 x 2.5 cm, 0.96 kg
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Lists of Contributors vii Preface xi List of Abbreviations xiii 1 Olfactory system in mammals: structural and functional anatomy 1 2 Odorant metabolizing enzymes in the peripheral olfactory process 34 3 The vertebrate gustatory system 57 4 Bioadhesion and oral fluids—perireceptor modulators of taste perception? 79 5 Basic physiology of the intranasal trigeminal system 109 6 Characterization of aroma compounds: structure, physico-chemical and sensory properties 126 7 Characterization of taste compounds: chemical structures and sensory properties 154 8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes 192 9 Interactions between aroma compounds and food matrix 208 10 Aroma release during in-mouth process 235 11 Release of tastants during in-mouth processing 266 12 Interactions between saliva and flavour compounds 284 13 Orthonasal and retronasal perception 310 14 Perception of mixtures of odorants and tastants: sensory and analytical points of view 319 15 Odour mixture coding from the neuronal point of view 341 16 Multisensory flavour perception 373 Index 395
Anne-Marie Le Bon, Frédérique Datiche, Jean Gascuel & Xavier Grosmaitre
Jean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure & Fabrice Neiers
Maik Behrens & Wolfgang Meyerhof
Christian Hannig, Matthias Hannig & Martine Morzel
Florence Gingras-Lessard & Johannes Frasnelli
Henryk Jeleń & Anna Gracka
Anni Laffitte, Fabrice Neiers & Loïc Briand
Isabelle Cayeux & Christian Starkenmann
Laurianne Paravisini & Elisabeth Guichard
Andrea Romano
Christian Salles
Francis Canon & Eric Neyraud
Thomas Hummel & Han-Seok Seo
Thierry Thomas-Danguin, Carmen Barba, Christian Salles & Elisabeth Guichard
Patricia Duchamp-Viret
Charles Spence
Subject Areas: Chemistry [PN]
