Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception.
Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status.
Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. List of contributors - p. xi 7. Preface - p. xv 8. Part One: Flavor release in humans - p. xvi 9. 1. Retention and release of aroma and taste compounds, influence on perception - p. 3 10. 2. Flavors mothers taught us in the womb and in milk - p. 29 11. 3. In-mouth metabolism of flavor compounds - p. 87 12. Part Two: Flavor perception, from molecule to receptor and brain integration - p. 101 13. 4. Taste and trigeminal perception; from detection to integration - p. 105 14. 5. Odorant metabolizing enzymes in the peripheral olfactory process - p. 127 15. 6. Olfactory integration and odor perception - p. 149 16. 7. Multimodal sensory interactions - p. 205 17. 8. Flavor: brain processing - p. 233 18. 9. Holistic perception and memorization of flavor - p. 257 19. Part Three: Flavor perception, preferences and food intake - p. 279 20. 10. Acquired tastes: on the learning of human food preferences - p. 283 21. 11. Relationships between early flavor/texture exposure, and food acceptability and neophobia - p. 301 22. 12. Sensory influences on food choice and energy intake: recent developments and future directions - p. 329 23. 13. Familiarity, monotony or variety: the role of flavor complexity in food intake - p. 363 24. Part Four: Flavor perception and physiological status - p. 378 25. 14. The metabolic status and olfactory function - p. 381 26. 15. Taste disorders in disease - p. 407 27. Olfactory disorders and consequences - p. 437 28. 17. Relationship between fermented food, oral microbiota, and taste perception - p. 459 29. Index - p. 479
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception.
Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status.
Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. List of contributors - p. xi 7. Preface - p. xv 8. Part One: Flavor release in humans - p. xvi 9. 1. Retention and release of aroma and taste compounds, influence on perception - p. 3 10. 2. Flavors mothers taught us in the womb and in milk - p. 29 11. 3. In-mouth metabolism of flavor compounds - p. 87 12. Part Two: Flavor perception, from molecule to receptor and brain integration - p. 101 13. 4. Taste and trigeminal perception; from detection to integration - p. 105 14. 5. Odorant metabolizing enzymes in the peripheral olfactory process - p. 127 15. 6. Olfactory integration and odor perception - p. 149 16. 7. Multimodal sensory interactions - p. 205 17. 8. Flavor: brain processing - p. 233 18. 9. Holistic perception and memorization of flavor - p. 257 19. Part Three: Flavor perception, preferences and food intake - p. 279 20. 10. Acquired tastes: on the learning of human food preferences - p. 283 21. 11. Relationships between early flavor/texture exposure, and food acceptability and neophobia - p. 301 22. 12. Sensory influences on food choice and energy intake: recent developments and future directions - p. 329 23. 13. Familiarity, monotony or variety: the role of flavor complexity in food intake - p. 363 24. Part Four: Flavor perception and physiological status - p. 378 25. 14. The metabolic status and olfactory function - p. 381 26. 15. Taste disorders in disease - p. 407 27. Olfactory disorders and consequences - p. 437 28. 17. Relationship between fermented food, oral microbiota, and taste perception - p. 459 29. Index - p. 479
