How flavor works : the science of taste and aroma
Choi, Nak-Eon
1965-
creator
Han, Jung H.
1964-
text
bibliography
Electronic books.
Electronic books.
enk
2015
monographic
eng
1 online resource.
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.
What is taste? -- The origin of taste: why do we feel taste? -- Taste is general science -- How do we smell odors? -- What creates smell? -- Technological advancements brought by the love of flavors -- Flavors influence us deeply -- Taste is regulated by flavor, and flavor is regulated by the brain -- The future of taste and aroma -- Ending remarks.
Nak-Eon Choi, Jung H. Han.
Includes bibliographical references and index.
Taste
Smell
MEDICAL
Physiology
SCIENCE
Life Sciences
Human Anatomy & Physiology
Smell
Taste
Smell
Taste
QP456
612.8/7
How flavor works?
Choi, Nak-Eon, 1965-
Chichester, West Sussex : John Wiley & Sons Inc., 2015
(DLC) 2014031608
9781118865453 (ePub)
1118865456 (ePub)
9781118865460 (Adobe PDF)
1118865464 (Adobe PDF)
9781118865439
111886543X
1118865472 (pbk.)
9781118865477 (pbk.)
2014032264
http://onlinelibrary.wiley.com/book/10.1002/9781118865439
http://onlinelibrary.wiley.com/book/10.1002/9781118865439
DLC
140811
20171026114112.0
ocn886673225
eng