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Books in Flavour chemistry

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    • Flavor

      • 1st Edition
      • May 26, 2016
      • Patrick Etiévant + 3 more
      • English
      • Hardback
        9 7 8 0 0 8 1 0 0 2 9 5 7
      • eBook
        9 7 8 0 0 8 1 0 0 3 0 0 8
      Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior.

    • Flavour Science

      • 1st Edition
      • July 29, 2013
      • Vicente Ferreira + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 9 8 5 4 9 1
      • eBook
        9 7 8 0 1 2 4 0 1 7 2 4 5
      Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

    • Flavour in Food

      • 1st Edition
      • March 8, 2006
      • Andree Voilley + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 9 6 0 4
      • eBook
        9 7 8 1 8 4 5 6 9 1 4 0 0
      The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.

    • Flavour Science

      • 1st Edition
      • Volume 43
      • May 10, 2006
      • Wender L.P. Bredie + 1 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 2 7 4 2 4
      • Paperback
        9 7 8 0 4 4 4 5 5 8 9 3 0
      • eBook
        9 7 8 0 0 8 0 4 6 2 2 1 9
      The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.

    • Flavours and Fragrances

      • 1st Edition
      • January 1, 1997
      • A D Swift
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 8 0 8
      • eBook
        9 7 8 1 8 4 5 6 9 8 2 4 9
      This is a compilation of papers presented at the 1997 Flavours and Fragrances conference. The subject matter is intentionally broad, covering areas such as chemoreception, analytical techniques, essential oils and the synthesis of flavour and fragrance materials in the laboratory.