Flavor Perception (PDF)
(Sprache: Englisch)
Unlike other human senses, the exact mechanisms that lead to our
perception of flavor have not yet been elucidated. It is recognised
that the process involves a wide range of stimuli, which are
thought likely to interact in a complex way, but, since...
perception of flavor have not yet been elucidated. It is recognised
that the process involves a wide range of stimuli, which are
thought likely to interact in a complex way, but, since...
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Unlike other human senses, the exact mechanisms that lead to our
perception of flavor have not yet been elucidated. It is recognised
that the process involves a wide range of stimuli, which are
thought likely to interact in a complex way, but, since the
chemical compounds and physical structures that activate the flavor
sensors change as the food is eaten, measurements of the changes in
stimuli with time are essential to an understanding of the
relationship between stimuli and perception.
It is clear that we need to consider the whole process - the
release of flavor chemicals in the mouth, the transport processes
to the receptors, the specificity and characteristics of the
receptors, the transduction mechanisms and the subsequent
processing of signals locally and at higher centres in the
brain.
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.
perception of flavor have not yet been elucidated. It is recognised
that the process involves a wide range of stimuli, which are
thought likely to interact in a complex way, but, since the
chemical compounds and physical structures that activate the flavor
sensors change as the food is eaten, measurements of the changes in
stimuli with time are essential to an understanding of the
relationship between stimuli and perception.
It is clear that we need to consider the whole process - the
release of flavor chemicals in the mouth, the transport processes
to the receptors, the specificity and characteristics of the
receptors, the transduction mechanisms and the subsequent
processing of signals locally and at higher centres in the
brain.
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.
Autoren-Porträt
Andrew J. Taylor is Professor of Flavour Technology at theUniversity of Nottingham, UK.
Deborah D. Roberts is at Food and Flavor Science
Consulting LLC, Chesterfield, Missouri, USA.
Bibliographische Angaben
- 2008, 1. Auflage, 304 Seiten, Englisch
- Herausgegeben: Andrew J. Taylor, Deborah D. Roberts
- Verlag: John Wiley & Sons
- ISBN-10: 1405150017
- ISBN-13: 9781405150019
- Erscheinungsdatum: 08.05.2008
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Englisch
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