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Tastes and Aromas
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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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