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Chemistry and Role in Flavour and Chemesthetic Perception
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By
Jamileh Lakkis
Description
Trigeminal chemosensates represent a novel class of ingredients that have gained tremendous interest from formulators in the food and
consumer products' industries as well as those in neuroscience research groups. This interest is driven by two main factors: The chemosensates'
ability to provide unique sensory attributes such as cooling, warming, tingle, etc, and the recent findings of a strong correlation between
the chemistry of those ingredients and underlying chemosensory responses such as nerve-activated pain and other neuronal systems responsible
for signal transduction.
Trigeminal Chemosensates have become essential constituents of flavor and fragrance compositions as well as
those of a variety of consumer products. Cooling and warming agents are the two main classes of chemosensates currently incorporated
into such compositions. Cooling sensates, for example, are added to lozenges, chewing gums, beverages, ice creams, tobacco, shaving creams
and oral care products to signal refreshment, while warming agents are used to provide soothing relief.
This book is the first to document
the unique chemistry of sensates, highlight their functionality and explore their use in one comprehensive volume. It also provides an
in-depth discussion on various theories of the modes of action of chemosensates as well as their underlying biochemical and genetic basis.
The book will first review traditional "natural" sensates such as menthol, capsaicin, jambu, and ginger extracts as well as synthetic
sensates such as icilin, carboxamides and their derivatives. It will present insights into the physiological and molecular requirements
for their functionality, the role of molecular parameters such as chemical structures, isomeric conformations and structural modifications
of specific molecular moieties.
Techniques for characterizing sensate compounds and their ability to modulate the activity of specific
clusters of neurons will be highlighted. Examples of such techniques include taste dilution analysis, structure-function analysis, electrophysiological
and calcium-imaging as well as other novel approaches.
Challenges in the effective utilization of sensates in various applications will
be presented. The impact of physiological barriers for sensates permation through the skin, trigerminal nerve and oral mucosa will be
presented. Potential means for enhancing their effectiveness will be discussed via proposing delivery vehicles that can provide long
lasting impact. Distinction will be made between those factors that are related to the senates' properties such as solubility, chemical
stability, evaporative cooling, time of exposure, synergistic effects of different classes of sensates and so on, and those related tot
he neural source of enhancement such as role of the microenvironment and the activity of engoeneous activators of modulators of the nerve
fibers.
The book will conclude by highlighting recent innovations in manufacturing procedures of sensates as well as their future potential
applications. A discussion of marketing perspectives and economical implications of using these ingredients in various applications will
be included.
Audience
Primary audience: Researchers and scientists from a variety of application backgrounds including food and flavor science and technology,
fragrance, consumer goods and pharmaceutical industries. They will use this information to develop products which will expand beyond
simple taste sensation to a more complex physical reaction, providing a more satisfying consumer experience. Focus on this aspect of
new product development is building as a way of differentiating products.
Secondary audience: Students in food and other consumer product
related areas of study including chemistry, product development, consumer acceptance learning about emerging science designed to improve
consumer experience.
Additional audience: Business development managers who will find the information on applications and marketing
perspectives valuable for promoting creative ways of utilizing these novel substances.
Contents
Preface; Introduction; Basic Chemistry of Trigeminal Chemosensates; Underlying Chemosensory Mechanisms and Molecular Sensing Processes;
Structure-Function Relationship of Trigeminal Chemosensory Compounds; Applications of Trigeminal Chemosensory Compounds in Foods and
Beverages; Applications of Trigeminal Chemosensory Compounds in Flavors and Fragrances; Applications of Trigeminal Chemosensory Compounds
in Oral Care and Other Consumer Products; Optimization of Trigeminal Chemosensory Compounds Functionality and Approaches to Enhancing
Their Activity; Recent Advances in Trigeminal Chemosensory Compounds Synthesis and Manufacturing Processes; Economical Considerations
and Future Perspectives
| Bibliographic details |
Hardbound, 312 pages, publication date: JUL-2010
ISBN-13: 978-0-12-374334-3
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
GBP 78.99
EUR 92.95
USD 130
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Last update: 5 Sep 2009
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