Flavor Perception

Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Download or read book Flavour written by Elisabeth Guichard and published by John Wiley & Sons. This book was released on 2016-12-27 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Flavor Perception written by Andrew J. Taylor and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Flavour Development, Analysis and Perception in Food and Beverages written by J K Parker and published by Elsevier. This book was released on 2014-11-19 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. - Covers the analysis and characterisation of aromas and taste compounds - Examines how aromas can be created and predicted - Reviews how different flavours are perceived

Download or read book Flavor written by Elisabeth Guichard and published by Woodhead Publishing. This book was released on 2022-08-18 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. - Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception - Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers - Explains how flavor compounds may modulate food intake and behavior - Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor

Download or read book Tasting and Smelling written by Gary K. Beauchamp and published by Elsevier. This book was released on 1997-09-05 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.

Download or read book Nutritional Needs in Cold and High-Altitude Environments written by Committee on Military Nutrition Research and published by National Academies Press. This book was released on 1996-05-29 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the research pertaining to nutrient requirements for working in cold or in high-altitude environments and states recommendations regarding the application of this information to military operational rations. It addresses whether, aside from increased energy demands, cold or high-altitude environments elicit an increased demand or requirement for specific nutrients, and whether performance in cold or high-altitude environments can be enhanced by the provision of increased amounts of specific nutrients.