- eBook ISBN 9780124017245
- Print ISBN 9780123985491
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.
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
"This collection of papers presented at the 13th Weurman Flavour Research Symposium will be of use to food chemists and sensory scientists. It contains the latest work in the field. Organized thematically, in seven parts, the volume presents broad coverage of the relevant science…With 124 chapters, the breadth of information presented is quite impressive, pulling together threads from many related areas from ethnology to genetics and bioinformatics."--ProtoView.com, February 2014