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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xiii 7. Preface - p. xxvi 8. Part One: Food Flavor Release in Humans - p. xxviii 9. 1: Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion - p. xxviii 10. 2: How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more) - p. 22 11. Part Two: Perception of Flavor Compounds - p. 53 12. 3: Olfactory perception and integration - p. 53 13. 4: Taste perception and integration - p. 100 14. 5: Multimodal interactions - p. 119 15. 6: Flavor: Brain processing - p. 141 16. 7: Holistic perception and memorization of flavor - p. 160 17. 8: Prediction of perception using structure–activity models - p. 180 18. Part Three: Role of Flavor Perception on Food Intake - p. 200 19. 9: Genetic basis of flavor sensitivity and food preferences - p. 200 20. 10: Mechanisms involved in the control of feeding behavior in relation to food flavor - p. 227 21. 11: Flavor perception and satiation - p. 250 22. 12: Familiarity, monotony, or variety: The role of flavor complexity in food intake - p. 276 23. 13: Relationships between early flavor exposure, and food acceptability and neophobia - p. 291 24. Part Four: Flavor Perception and Physiological Status - p. 311 25. 14: Metabolic status and olfactory function - p. 311 26. 15: Taste disorders in disease - p. 335 27. 16: Olfactory disorders and consequences - p. 361 28. Part Five: Environmental Modulation of Perception - p. 377 29. 17: Learning of human flavor preferences - p. 377 30. 18: Sensory and neuromarketing: about and beyond customer sensation - p. 395 31. Index - p. 408
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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xiii 7. Preface - p. xxvi 8. Part One: Food Flavor Release in Humans - p. xxviii 9. 1: Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion - p. xxviii 10. 2: How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more) - p. 22 11. Part Two: Perception of Flavor Compounds - p. 53 12. 3: Olfactory perception and integration - p. 53 13. 4: Taste perception and integration - p. 100 14. 5: Multimodal interactions - p. 119 15. 6: Flavor: Brain processing - p. 141 16. 7: Holistic perception and memorization of flavor - p. 160 17. 8: Prediction of perception using structure–activity models - p. 180 18. Part Three: Role of Flavor Perception on Food Intake - p. 200 19. 9: Genetic basis of flavor sensitivity and food preferences - p. 200 20. 10: Mechanisms involved in the control of feeding behavior in relation to food flavor - p. 227 21. 11: Flavor perception and satiation - p. 250 22. 12: Familiarity, monotony, or variety: The role of flavor complexity in food intake - p. 276 23. 13: Relationships between early flavor exposure, and food acceptability and neophobia - p. 291 24. Part Four: Flavor Perception and Physiological Status - p. 311 25. 14: Metabolic status and olfactory function - p. 311 26. 15: Taste disorders in disease - p. 335 27. 16: Olfactory disorders and consequences - p. 361 28. Part Five: Environmental Modulation of Perception - p. 377 29. 17: Learning of human flavor preferences - p. 377 30. 18: Sensory and neuromarketing: about and beyond customer sensation - p. 395 31. Index - p. 408
