Flavor Perception

Flavor Perception

Editor(s): Andrew J. Taylor, Deborah D. Roberts

Published Online: 16 NOV 2007

Print ISBN: 9781405116275

Online ISBN: 9780470995716

DOI: 10.1002/9780470995716

About this Book

Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception.

It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain.

This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.

Table of contents

    1. You have free access to this content
    2. Chapter 8

      Flavor Interactions at the Sensory Level (pages 228–255)

      Russell S. J. Keast, Pamela H. Dalton and Paul A. S. Breslin

    3. You have free access to this content

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