How flavor works : the science of taste and aroma / Nak-Eon Choi, Jung H. Han. [electronic resource] Choi, Nak-Eon, 1965- Han, Jung H., 1964- Taste. Smell. QP456 612.8/7 23 Includes bibliographical references and index. Description based on print version record and CIP data provided by publisher. Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals. 2015 Text 1 online resource. http://onlinelibrary.wiley.com/book/10.1002/9781118865439 eng How flavor works? How flavor works?