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Flavor Perception by Andrew J. Taylor
Book DescriptionUnlike 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.
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Book DetailsISBN: 9781405116275
(242mm x 167mm x 21mm)
Imprint: Blackwell Science Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 15-Jun-2004
Country of Publication: United Kingdom
Books By Author Andrew J. Taylor
Controlling Maillard Pathways to Generate Flavors, Hardback (April 2011)
This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality.
Food Flavour Technology, Hardback (February 2010)» View all books by Andrew J. Taylor
Fully revised second edition of this successful and highly-regarded reference Edited by one of the world's leading flavor technologists, Professor Andrew Taylor Includes brand new chapters on screening techniques, application of on line mass spectrometry and brain imaging A dedicated chapter reviews current US and EU legislation.
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Author Biography - Andrew J. Taylor
Andrew J. Taylor is Professor of Flavour Technology at the University of Nottingham, UK. Deborah D. Roberts is at Food and Flavor Science Consulting LLC, Chesterfield, Missouri, USA.
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