Flavour Science

Flavour Science

Recent Advances and Trends

1st Edition - May 10, 2006

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  • Editors: Wender Bredie, Mikael Petersen
  • eBook ISBN: 9780080462219

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The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.

Key Features

* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail


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

Table of Contents

  • Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
    Ch. 2: Genomics and Biotechnology
    Ch. 3: Flavours Generated by Enzymes and Biological Systems
    Ch. 4: Key Aroma and Taste Components
    Ch. 5: Flavour Changes in Food Production and Storage
    Ch. 6: Flavrous Generated by Thermal Processes
    Ch. 7: Retention and Release
    Ch. 8: Sensory-Instrumental Relationships
    Ch. 9: Advanced Intrumental Analysis
    Gastronomy: The Ultimate Flavour Science
    Methods For Artificial Perception: Can Machine Replace Man?
    Challenges for Data Analysis in Flavour Sciences

Product details

  • No. of pages: 662
  • Language: English
  • Copyright: © Elsevier Science 2006
  • Published: May 10, 2006
  • Imprint: Elsevier Science
  • eBook ISBN: 9780080462219

About the Editors

Wender Bredie

Affiliations and Expertise

The Royal Veterinary and Agricultural University, Department of Food Science, Denmark

Mikael Petersen

Affiliations and Expertise

The Royal Veterinary and Agricultural University, Department of Food Science, Denmark

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