Flavour
From Food to Perception
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About This Book
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.
Frequently asked questions
Information
Chapter 1
Olfactory system in mammals: structural and functional anatomy
1.1 Introduction
1.2 Organization and function of the peripheral olfactory system
1.2.1 Physiology of the peripheral olfactory system
1.2.2 Structure of the olfactory epithelium
Table of contents
- Cover
- Title Page
- Copyright
- Table of Contents
- List of Contributors
- Preface
- List of Abbreviations
- Chapter 1: Olfactory system in mammals: structural and functional anatomy
- Chapter 2: Odorant metabolizing enzymes in the peripheral olfactory process
- Chapter 3: The vertebrate gustatory system
- Chapter 4: Bioadhesion and oral fluidsâperireceptor modulators of taste perception?
- Chapter 5: Basic physiology of the intranasal trigeminal system
- Chapter 6: Characterization of aroma compounds: structure, physico-chemical and sensory properties
- Chapter 7: Characterization of taste compounds: chemical structures and sensory properties
- Chapter 8: Sensory characterization of compounds with a trigeminal effect for taste modulation purposes
- Chapter 9: Interactions between aroma compounds and food matrix
- Chapter 10: Aroma release during in-mouth process
- Chapter 11: Release of tastants during in-mouth processing
- Chapter 12: Interactions between saliva and flavour compounds
- Chapter 13: Orthonasal and retronasal perception
- Chapter 14: Perception of mixtures of odorants and tastants: sensory and analytical points of view
- Chapter 15: Odour mixture coding from the neuronal point of view
- Chapter 16: Multisensory flavour perception
- Index
- Food Science and Technology Books
- End User License Agreement