| Autor: | Elisabeth Guichard, Christian Salles, Martine Morzel, Anne-Marie Le Bon |
|---|---|
| EAN: | 9781118929407 |
| eBook Format: | |
| Sprache: | Englisch |
| Produktart: | eBook |
| Veröffentlichungsdatum: | 26.10.2016 |
| Untertitel: | From Food to Perception |
| Kategorie: | |
| Schlagworte: | flavour perception; aroma; taste; trigeminal nerve; composition of food; sensory perception; multimodal interactions; evolution in flavour science; characterisation of molecules; physic-chemical |
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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.
Elisabeth Guichard, Christian Salles, Martine Morzel and Anne-Marie Le Bon, Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France
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