How flavor works? : the science of taste and aroma / Nak-Eon Choi, Jung H. Han.

Format:

Book

Author/Creator:

Choi, Nak-Eon, 1965- author.

Han, Jung H., 1964- author.

Language:

English

Subjects (All):

Taste.

Smell.

Physical Description:

1 online resource (244 p.)

Edition:

1st ed.

Place of Publication:

Chichester, West Sussex : John Wiley & Sons Inc., 2015.

Summary:

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals

Contents:

What is taste?

The origin of taste: why do we feel taste?

Taste is general science

How do we smell odors?

What creates smell?

Technological advancements brought by the love of flavors

Flavors influence us deeply

Taste is regulated by flavor, and flavor is regulated by the brain

The future of taste and aroma

Ending remarks.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781118865453

1118865456

9781322436951

1322436959

9781118865460

1118865464

9781118865439

111886543X

OCLC:

886673225