Flavour: From Food to Perception

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. 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. INDICE: List of Contributors .Preface .List of Abbreviations .Chapter 1 Olfactory system in mammals: structural and functional anatomy Le Bon Anne–Marie, Datiche Frédérique, Gascuel Jean and Grosmaitre Xavier .Chapter 2 Odorant metabolizing enzymes in the peripheral olfactory process Heydel Jean–Marie, Hanser Hassan–Ismail, Faure Philippe and Neiers Fabrice .Chapter 3 The vertebrate gustatory system Behrens Maik and Meyerhof Wolfgang .Chapter 4 Bio adhesion and oral fluids perireceptor modulators of taste perception? Hannig Christian, Hannig Matthias and Morzel Martine .Chapter 5 Basic physiology of the intranasal trigeminal system Gingras–Lessard Florence and Frasnelli Johannes .Chapter 6 Characterisation of aroma compounds. Structure, physico–chemical and sensory properties Jele Henryk and Gracka Anna .Chapter 7 Characterization of taste compounds: Chemical structures and sensory properties Laffitte Anni, Neiers Fabrice and Briand Loïc .Chapter 8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes Cayeux Isabelle and Starkenmann Christian .Chapter 9 Interactions between aroma compounds and food matrix Paravisini Laurianne and Guichard Elisabeth .Chapter 10 Aroma release during in–mouth process Romano Andrea .Chapter 11 Release of tastants during in–mouth processing Salles Christian .Chapter 12 Interactions between saliva and flavour compounds Canon Francis and Neyraud Eric .Chapter 13 Orthonasal and retronasal perception Hummel Thomas and Seo Han–Seok .Chapter 14 Perception of mixtures of odorants and tastants: sensory and analytical points of view Thomas–Danguin Thierry, Barba Carmen, Salles Christian and Guichard Elisabeth .Chapter 15 Odour mixture coding from the neuronal point of view Duchamp–Viret Patricia .Chapter 16 Multisensory Flavour Perception Spence Charles

• ISBN: 978-1-118-92941-4
• Editorial: Wiley–Blackwell
• Encuadernacion: Cartoné
• Páginas: 408
• Fecha Publicación: 09/12/2016
• Nº Volúmenes: 1
• Idioma: Inglés