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., author.

Language:

English

Subjects (All):

Taste.

Smell.

Genre:

Electronic books.

Physical Description:

1 online resource (244 pages): illustrations (some color)

Place of Publication:

Chichester, West Sussex : John Wiley and Sons Incorporated, 2015.

System Details:

text file

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 in order 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 insight into the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who are not yet specialists in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, and to those involved in the marketing and processing of food. Other readers with a professional (e.g., culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma, which will provide new insights into their craft. Book jacket.

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:

Includes bibliographical references and index.

Description based on print version record.

Local Notes:

Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

Other Format:

Print version: Choi, Nak-Eon. How flavor works? : the science of taste and aroma.

ISBN:

9781118865460

OCLC:

886673225

Access Restriction:

Restricted for use by site license.