Flavor: From Food to Behaviors, Wellbeing and Health 2nd Edition – Ebook Instant Download/Delivery ISBN(s): 9780323899031,032389903X,9780323914932, 0323914934

Product details:

• ISBN-10: 0323914934
• ISBN-13: 9780323914932
• Author: Elisabeth Guichard, Christian Salles

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.

Table contents:

Part One. Flavor release in humans

1. Retention and release of aroma and taste compounds, influence on perception

2. Flavors mothers taught us in the womb and in milk

3. In-mouth metabolism of flavor compounds

Part Two. Flavor perception, from molecule to receptor and brain integration

4. Taste and trigeminal perception; from detection to integration

5. Odorant metabolizing enzymes in the peripheral olfactory process

6. Olfactory integration and odor perception

7. Multimodal sensory interactions

8. Flavor: brain processing

9. Holistic perception and memorization of flavor

Part Three. Flavor perception, preferences and food intake

10. Acquired tastes: on the learning of human food preferences

11. Relationships between early flavor/texture exposure, and food acceptability and neophobia

12. Sensory influences on food choice and energy intake: recent developments and future directions

13. Familiarity, monotony or variety: the role of flavor complexity in food intake

Part Four. Flavor perception and physiological status

14. The metabolic status and olfactory function

15. Taste disorders in disease

16. Olfactory disorders and consequences

17. Relationship between fermented food, oral microbiota, and taste perception

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