Flavour Science

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.

• Focuses on the rapidly changing field of flavor science
• Includes the latest information on the physiology, chemistry and measurement of flavor
• Presents practical information on the flavor industry and emerging trends

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

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