{"product_id":"flavour-isbn-9781118929414","title":"Flavour","description":"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. \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003eLists of Contributors vii\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eList of Abbreviations xiii\u003c\/p\u003e \u003cp\u003e1 Olfactory system in mammals: structural and functional anatomy 1\u003cbr\u003e \u003ci\u003eAnne-Marie Le Bon, Frédérique Datiche, Jean Gascuel \u0026amp; Xavier Grosmaitre\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Odorant metabolizing enzymes in the peripheral olfactory process 34\u003cb\u003e\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure \u0026amp; Fabrice Neiers\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 The vertebrate gustatory system 57\u003cbr\u003e \u003ci\u003eMaik Behrens \u0026amp; Wolfgang Meyerhof\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Bioadhesion and oral fluids—perireceptor modulators of taste perception? 79\u003cbr\u003e \u003ci\u003eChristian Hannig, Matthias Hannig \u0026amp; Martine Morzel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Basic physiology of the intranasal trigeminal system 109\u003cbr\u003e \u003ci\u003eFlorence Gingras-Lessard \u0026amp; Johannes Frasnelli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Characterization of aroma compounds: structure, physico-chemical and sensory properties 126\u003cbr\u003e \u003ci\u003eHenryk Jeleń \u0026amp; Anna Gracka\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Characterization of taste compounds: chemical structures and sensory properties 154\u003cbr\u003e \u003ci\u003eAnni Laffitte, Fabrice Neiers \u0026amp; Loïc Briand\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes 192\u003cbr\u003e \u003ci\u003eIsabelle Cayeux \u0026amp; Christian Starkenmann\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Interactions between aroma compounds and food matrix 208\u003cbr\u003e \u003ci\u003eLaurianne Paravisini \u0026amp; Elisabeth Guichard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Aroma release during in-mouth process 235\u003cbr\u003e \u003ci\u003eAndrea Romano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Release of tastants during in-mouth processing 266\u003cbr\u003e \u003ci\u003eChristian Salles\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Interactions between saliva and flavour compounds 284\u003cbr\u003e \u003ci\u003eFrancis Canon \u0026amp; Eric Neyraud\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Orthonasal and retronasal perception 310\u003cbr\u003e \u003ci\u003eThomas Hummel \u0026amp; Han-Seok Seo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Perception of mixtures of odorants and tastants: sensory and analytical points of view 319\u003cbr\u003e \u003ci\u003eThierry Thomas-Danguin, Carmen Barba, Christian Salles \u0026amp; Elisabeth Guichard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Odour mixture coding from the neuronal point of view 341\u003cbr\u003e \u003ci\u003ePatricia Duchamp-Viret\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Multisensory flavour perception 373\u003cbr\u003e \u003ci\u003eCharles Spence\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 395\u003c\/p\u003e \u003cb\u003eElisabeth Guichard, Christian Salles, Martine Morzel and Anne-Marie Le Bon\u003c\/b\u003e, Centre des Sciences du Goût et de l’Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France \u003cp\u003eUnlike other human senses, the exact mechanisms that lead to our perception of flavour have not yet been elucidated. It is known 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 flavour 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFlavour: From Food to Perception\u003c\/i\u003e covers all aspects of flavour perception, including aroma, taste and trigeminal sensation, from the general composition of food to the perception at the peri-receptor, receptor and central level. It responds to a growing need for pluridisciplinary approaches to better understand the mechanisms involved in flavour perception. After presenting the physiological systems involved in the perception of flavour molecules, the book provides an overview of the interactions occurring in the food matrix (interactions between flavour molecules and other ingredients, texture-flavour interactions). It then presents the most recent findings on the transfer of these molecules from food to the chemosensory receptors and on the integration of the different sensory modalities at the central level.\u003c\/p\u003e \u003cp\u003eThis comprehensive book will provide those in the food industry working on flavour and food with a multidisciplinary approach to flavour perception. The mechanisms of flavour perception as well as the new tools and approaches presented will help with the reformulation of products in the future.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989220573413,"sku":"NP9781118929414","price":224.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118929414.jpg?v=1761783259","url":"https:\/\/k12savings.com\/products\/flavour-isbn-9781118929414","provider":"K12savings","version":"1.0","type":"link"}