Flavour Science book cover

Flavour Science

Proceedings from XIII Weurman Flavour Research Symposium

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

Audience

Food chemists, food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists

Hardbound, 742 Pages

Published: September 2013

Imprint: Academic Press

ISBN: 978-0-12-398549-1

Contents

  • Part 1: Effects, Meaning and Role of Flavour on Nature

    Part 2: Physiology of Flavour Perception

    Part 3: Optimization of Taste

    Part 4: Practical and Industrial Aspects

    Part 5: BioFlavour and Flavour Modeling

    Part 6: BioFlavour and Flavour Interactions

    Part 7: Sulfur Precursor Systems

    Part 8: Maillard Systems

    Part 9: Oxygen and Wine Flavour

    Part 10: Structure - Activity

    Part 11: Wine Flavor

    Part 12: Flavor Systems

    Part 13: Temporal Aspects of Flavor Perception

    Part 14: Dynamic Aspects of Flavor Perception

    Part 15: Instrumental Aspects and Tools of the Trade

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