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Flavour : From Food to Perception (Hardcover) (Elisabeth Guichard & Christian Salles & Martine Morzel &

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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.
Number of Pages: 408
Genre: Technology
Format: Hardcover
Publisher: John Wiley & Sons Inc
Author: Elisabeth Guichard & Christian Salles & Martine Morzel & Anne Marie Le Bon
Language: English
Street Date: December 27, 2016
TCIN: 51562586
UPC: 9781118929414
Item Number (DPCI): 248-26-2942
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