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Tastes and Aromas
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Tastes and Aromas offers an unusual and invaluable insight into the industrialista s perspective on applications of smell and taste in the global food, wine and perfume industries. This important new book reviews the progress being made in this field of science and offers new information and insights to practitioners of sensory research in industry, those teaching and studying in this fast--emerging area, and anyone who wishes to learn more about the exotic chemical senses of smell, taste and pungency. The contents of this exciting title include reviews of the biological basis of smell and taste and the value--adding applications of smell and taste research to industry around the world. The book demonstrates the central role for human sensory research in developing successful products in billion--dollar global markets, e.g. the fragrance and wine industries. A further important aspect covered by this book is the development and use of artificial chemical sensing which is now a vital tool in new food and cosmetic product development. The editors of Tastes and Aromas, Graham Bell and Annesley Watson have drawn together an impressive list of internationally--known chemosensory authorities to provide a book that will be a vital tool to sensory scientists, food, beverage and cosmetic companies and to all those researching or teaching in this subject.
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Table of Contents

Preface: Acknowledgment: Contributors:The senses: Meeting biological needs: From sweets to hot peppers : Genetic variation in taste, oral pain, and oral touch: Introduction to the sense of smell: Understanding odours from the study of human and animal behaviour: Introduction to the trigeminal sense:The role of pungency in food flavours: Meeting industry needs:The European perspective: The value of sensory science to the food product developer and food processor: Understanding the foreign palate:Sensory evaluation in asian markets: A smell test based on odour recognition by Japanese people, and its application: Indonesia:Taste preferences of A+ consumers: The role of strategic and applied sensory research in the perfume and flavour industries: Using analytical sensory techniques to understand wine preference: Accounting for several related sources of variation in chemosensory psychophysics: Products maps for sensory ranking and categorical data: How sensory cells encode information:The quality and quantity of the processes that underlie sensitivity to chemical stimuli: Information coding in the mammalian olfactory system: Anatomy of the peripheral chemosensory systems:How they grow and age in humans: Future technologies envisaged from molecular mechanisms of olfactory perception: Electronic sensor technologies for the food and allied industries: Marine chemical signals:Dispersal, eddy chemotaxis, urine pheromones, and the development of a chemotactic robot: Electronic noses for sensing and analysing industrial chemicals: Probabilities and possibilities:On--line sensors for food processing: How machines can understand smells and tastes:Controlling your product quality with neural networks: Index

Reviews

"The 214 pages in 22 chapters, reflect the broad spectrum of subject matter -- as does the 41 expert contributors from five countries...An incredible book." Food & Beverage Reporter, 2004 "From this book you will gain useful new perspectives and enhanced appreciation of chemosensory science." Food and Beverage Reporter, May 2006

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