Flavour in food:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead [u.a.]
2006
|
| Schriftenreihe: | Woodhead publishing in food science, technology and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 451 S. Ill., graph. Darst. |
| ISBN: | 1855739607 9781855739604 1845691407 9781845691400 |
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| adam_text | CONTRIBUTOR CONTACT DETAILS ..................
...................................... PREFACE PART 1 CHARACTERISATION
OF AROMA COMPOUNDS 1 THE HUMAN PERCEPTION OF TASTE COMPOUNDS B. BLLFE
UND W MEYERHO F, GERMAN INSTITUTE OF HUMAN NUTRITION POTSDAM-REHBRUECKE,
GERMANY .................................................. 1.1
INTRODUCTION ............................................ 1.2 THE SENSE
OF TASTE .............. 1.3 THE MOLECULAR BASIS OF HUMAN TASTE
PERCEPTION 1.4 FUNCTIONAL CHARACTERISATION OF TASTE RECEPTORS THROUGH
CALCIUM ...................................................... IMAGING
................................................. 1.5 FUTURE TRENDS
............................................ 1.6 ACKNOWLEDGRNENT
................................................... 1.7 REFERENCES
........................... 2 PROCESSING INFORMATION ABOUT FLAVOUR A.
HOLLEY, CENTRE EUROPEEN DES SCIENCES DU GOUT, FRANCE
.................................................. 2.1 INTRODUCTION 2.2
RECEPTION OF ODORANTS AND NEURAL PROCESSING OF OLFACTORY
.................................................. INFORMATION ........
2.3 RECEPTION OF TASTE COMPOUNDS AND NEURAL PROCESSING .................
2.4 TRIGEMINAL CHEMOSENSITIVITY (CHEMESTHESIS) VI CONTENTS 2.5
MULTIMODAL INTERACTIONS AND FLAVOUR INTEGRATION ..............
................................ 2.6 CONCLUSIONS AND FUTURE TRENDS 2.7
REFERENCES ................................................... 3 SENSORY
ANALYSIS OF FOOD FLAVOR .................................. A . C .
NOBLE. UNIVERSITY OF CALIFORNIA. USA. I . LESSCHAEVE. BYOC~ UNIVERSIA
CANADA 3.1 INTRODUCTION
.................................................. ..... 3.2 CURRENT AND
DEVELOPING TECHNIQUES FOR SENSORY ANALYSIS
............................... 3.3 SENSORY TESTING ADMINISTRATION 3.4
STATISTICAL ANALYSIS OF DATA ................................... 3.5
RELATING ANALYTICAL SENSORY DATA TO INSTRUMENTAL OR CONSUMER PREFERENCE
DATA ...............................................
.................... 3.6 USING SENSORY DATA FOR BUSINESS DECISIONS
................................................... 3.7 CONCLUSION 3.8
REFERENCES ................................................... 3.9
APPENDIX .................................................... 4 CHOOSING
THE CORRECT ANALYTICAL TECHNIQUE IN AROMA ANALYSIS . . G . REINECCIUS.
UNIVERSITY OF MINNESOTA. USA 4.1 INTRODUCTION
..................................................
.......................... 4.2 OBTAINING A COMPLETE AROMA PROFILE
.......... 4.3 KEY CO M PONENTS CONTRIBUTING TO SENSORY PROPERTIES
.................................. 4.4 OFF-NOTES IN A FOOD PRODUCT
............ 4.5 MONITOR CHANGES IN AROMA COMPOUNDS WITH TIME
............... 4.6 USING INSTRUMENTAL DATA IN SENSORY PREDICTIONS 4.7
FUTURE TRENDS .................................................
............................... 4.8 SOURCES OF F U RTHER INFORMATION
................................................... 4.9 REFERENCES 5
MATCHING SENSORY AND INSTRUMENTAL DATA ........................ E . M .
QANNARI. ENITIAA/INRA. FRANCE AND P . SCHLICH. CENTRE EUROPKEN DES
SCIENCES DU GO& (CESG). FRANCE
.................................................. 5.1 INTRODUCTION 5.2
INVESTIGATING THE STRUCTURE OF THE DATA SETS ................... 5.3
RELATING SENSORY TO INSTRUMENTAL DATA ........................
................................................... 5.4 CASE STUDY 5.5
CONCLUSION ................................................... 5.6
ACKNOWLEDGEMENTS ..........................................
................................................... 5.7 REFERENCES
CONTENTS VII PART I1 FLAVOUR RETENTION AND RELEASE FROM THE FOOD MATRIX
6 FLAVOUR RETENTION AND RELEASE FROM THE FOOD MATRIX:
....................................................... AN OVERVIEW 117
A . VOILLEY. UNIVERSITY OJ BOURGOGNE. FRANCE UND I . SOUCHON. INRA.
FRANCE .................................................. 6.1
INTRODUCTION 117 ............................................ 6.2
FLAVOUR PROPERTIES 117 .................................. 6.3 DIFFUSION
AND MASS TRANSFER 121 6.4 MAIN FACTORS INFLUENCING THE MOBILITY OF
FLAVOUR COMPOUNDS ............................................. IN FOOD
MATRICES 126 ................................. 6.5 CONCLUSION AND FUTURE
TRENDS 129 ................................................... 6.6
REFERENCES 129 ....................................... 7 LIPID-FLAVOUR
INTERACTIONS 133 M . OLLIVON. PARIS SUD UNIVERSIQ. FRNNCE
.................................................. 7.1 INTRODUCTION 133
7.2 HOW NATURE USES BOTH TYPES OF LIPIDS: THE KEY ROLE OF MOLECULAR
.................................................. ORGANISATION 134
........................ 7.3 CLASSIFICATION AND PROPERTIES OF LIPIDS 136
.............................. 7.4 MAIN TYPES OF LIPIDIC STRUCTURES 143
7.5 REPLACING FAT BY STRUCTURING LIPIDS: CONSEQUENCE FOR FLAVOUR
......................................... RETENTION AND RELEASE 151
................................................... 7.6 REFERENCES 153
................................... 8 EMULSION-FLAVOUR INTERACTIONS 156
J.P . DUMONT. INRA. FRANCE
.................................................. 8.1 INTRODUCTION 156
..................... 8.2 REMARKABLE CHARACTERISTICS OF EMULSIONS 156
................ 8.3 BEHAVIOUR OF AROMA COMPOUNDS IN EMULSIONS 158
................. 8.4 LMPROVIAG FLAVOUR DELIVERY TO THE CONSUMER 162
................................................. 8.5 FUTURE TRENDS 163
................................................... 8.6 CROSS-LINKS 169
................................................... 8.7 REFERENCES 170
................................... 9 PROTEIN-FLAVOUR INTERACTIONS --
172 A . TRORNELIN. I . ANDRIOT AND E . GUICHARD. INRA. FRANCE
.................................................. 9.1 INTRODUCTION 172
............... 9.2 PROTEIN STRUCTURE IN RELATION TO FLAVOUR BINDING 173
....................... 9.3 NATURE AND STRENGTH OF THE INTERACTIONS 182
............ 9.4 EFFECT OF MEDIUM ON PROTEIN-FLAVOUR INTERACTIONS 187
... 9.5 PERCEPTIVE CONSEQUENCES IN FOOD S YSTEMS: SOME EXAMPLES 19 1
................................. 9.6 CONCLUSION AND FUTURE TRENDS 193
............................... 9.7 SOURCES OF FURTHER INFONNATION 194
................................................... 9.8 REFERENCES 195
VIII CONTENTS .............................. 10 CARBOHYDRATE-FLAVOUR
INTERACTIONS 208 J . DELAME UND P . GIAMPAOLI. ENSIA. FVANCE
.................................................. 10.1 INTRODUCTION 208
........... 10.2 AROMA INTERACTIONS WITH MONO- AND DISACCHARIDES 208
................................. 10.3 STRUCTURE OF POLYSACCHARIDES 214
............. 10.4 INTERACTION MECHANISMS WITH AROMA COMPOUNDS 216 10.5
EXAMPLE OF RETENTION IN AMYLACEOUS MATRICES AND THEIR
................................................... DERIVATIVES 218
................................................... 10.6 CONCLUSION 222
................................................... 10.7 REFERENCES 224
................. 11 MODELLING AROMA INTERACTIONS IN FOOD MATRICES 229 K
. B . DE ROOS. GIVAUDAN. NEDERLAND BV, THE NET H ERLANDS
.................................................. 1 1.1 INTRODUCTION
229 1 1.2 PHASE PARTITIONING: AROMA RELEASE UNDER EQUILIBRIUM
.................................................... CONDITIONS 230 1
1.3 MASS TRANSFER: AROMA RELEASE UNDER NON-EQUILIBRIUM CONDITIONS
.................................................. 234
..................... 11.4 MECHANISTIC MODELLING OF AROMA RELEASE 239
....................... 1 1.5 EMPIRICAL MODELLING OF AROMA RELEASE 250
................................................. 1 1.6 APPLICATIONS 251
................................................. 11.7 FUTURE TRENDS 252
............................... 11.8 SOURCES OF FURTHER INFORMATION 252
................................................... 11.9 REFERENCES 253
...................... 12 FLAVOUR RELEASE FROM LIQUID FOOD PRODUCTS A .
E . M . BOELRIJK, G . SMIT UND K . G . C . WEEL, NLZO FOOD RESEARCH. THE
NETHERLANDS AND J. J . BURGER. QUEST INTERNATIONAL NEDERLAND BV. THE
NETHERLANDS .................................................. 12.1
INTRODUCTION 12.2 IN VIV0 AROMA RELEASE MEASURERNENTS DURING DRINKING OF
.................................................... BEVERAGES 12.3
PHYSIOLOGICAL FACTORS IMPORTANT FOR IN VIV0 AROMA RELEASE FROM BEVERAGES
...............................................
.......................... 12.4 DEVELOPMENT OF THE ARTIFICIAL THROAT
12.5 EFFECT OF INGREDIENTS ON AROMA RELEASE FROM BEVERAGES ......
................................................... 12.6 CONCLUSION 12.7
ACKNOWLEDGEMENTS ..........................................
................................................... 12.8 REFERENCES PART
III INFLUENCES ON FLAVOUR PERCEPTION ...................................
13 THE PROCESS OF FLAVOUR RELEASE 287 R . LINFORTH AND A . TAYLOR.
NOTTINGHAM UNIVEVSIS. UK
.................................................. 13.1 INTRODUCTION 287
CONTENTS IX ................. 13.2 INFLUENCE OF THE FOODSTUFF ON FLAVOUR
RELEASE 288 13.3 LOSSES OF FLAVOUR MOLECULES AFTER LEAVING THE BOLUS
.......... 292 3.4 THE TRANSFER OF VOLATILES TO THE GAS PHASE IN VIV0
............ 293 3.5 AROMA DELIVERY TO THE UPPER AI RW AY AND NOSE
............... 295 3.6 PERSISTENCE OF FLAVOUR RELEASE
................................ 301 3.7 FUTURE TRENDS
................................................. 303 3.8 SOURCES OF
HRTHER INFORMATION ............................... 304 3.9 REFERENCES
................................................... 304 CENETIC
INFLUENCES ON TASTE ....................................... 308 J .
PRESCOTT. JAMES COOK UNIVERSITY. AUSTRALIA 14.1 INTRODUCTION
................................................. 308 14.2 INDIVIDUAL
DIFFERENCES IN TASTE PERCEPTIONS ................... 309
........................................ 14.3 PTC / PROP BITTEMESS 311
14.4 THE ROLE OF TASTE ANATOINY .................................... 316
14.5 PROP TASTER DIFFERENCES AND FLAVOUR PERCEPTIONS ............. 320
................................................... 14.6 CONCLUSION 321
................................................... 14.7 REFERENCES 321
..................................... 15 TEXTURE-AROMA INTERACTIONS 327
S . LUBBERS. INRA. FRANCE
.................................................. 15.1 INTRODUCTION 327
........ 15.2 INFLUENCE OF RHEOLOGICAL BEHAVIOUR ON FLAVOUR RELEASE 329
..... 15.3 TEXTURE INEASUREMENTS AND PERCEIVED INTENSITY OF AROMA 336
................................................... 15.4 REFERENCES 341
................. 16 ODOUR-TASTE INTERACTIONS IN FLAVOUR PERCEPTION 345
C . SALLES. INRA. FRANCE .......................... ...................
16.1 INTRODUCTION 345 ..................................... 16.2
ODOUR-TASTE INTERACTIONS 346 ............................ 16.3 ORIGIN OF
ODOUR-TASTE INTERACTIONS 350
................................................. 16.4 FUTURE TRENDS 362
................................ 16.5 SOURCE OF FURTHER INFO R MATION
363 ................................................... 16.6 REFERENCES
363 ..................... 17 THE LEARNING OF HUMAN FLAVOUR PREFERENCES
369 A . BLAKE. FIRMENICH SA. SWITZERLAND
.................................................. 17.1 INTRODUCTION 369
............... 17.2 THE RELATIONSHIP BETWEEN COOKING AND FLAVOUR 370
....................... 17.3 FLAVOURS AND HOW WE EXPERIENCE THEM 372
........................................ 17.4 HOW WE LEARN FLAVOUR 383
................................................. 17.5 FUTURE TRENDS 394
................................................... 17.6 REFERENCES 396
X CONTENTS 18 THE DEVELOPMENT OF FLAVOUR PERCEPTION FROM INFANCY TO
ADULTHOOD ......................................................... B .
SCHAAL. CENTVE EUROPEEN DES SCIENCES DU GOUT. FRANCE 18.1 INTRODUCTION
.................................................. 18.2 FUNCTIONAL VALUE
OF OLFACTION IN EARLY DEVELOPMENT .......... 18.3 EARLY FUNCTIONING OF
OLFACTION ................................ .... 18.4 MEMORY AND
PLASTICITY OF OLFACTORY FUNCTION IN EARLY LIFE 18.5 CONCLUSIONS AND
HTURE TRENDS ................................ 18.6 ACKNOWLEDGMENTS
........................................... 18.7 REFERENCES
................................................... INDEX
................................................................... 437
|
| adam_txt |
CONTRIBUTOR CONTACT DETAILS .
. PREFACE PART 1 CHARACTERISATION
OF AROMA COMPOUNDS 1 THE HUMAN PERCEPTION OF TASTE COMPOUNDS B. BLLFE
UND W MEYERHO F, GERMAN INSTITUTE OF HUMAN NUTRITION POTSDAM-REHBRUECKE,
GERMANY . 1.1
INTRODUCTION . 1.2 THE SENSE
OF TASTE . 1.3 THE MOLECULAR BASIS OF HUMAN TASTE
PERCEPTION 1.4 FUNCTIONAL CHARACTERISATION OF TASTE RECEPTORS THROUGH
CALCIUM . IMAGING
. 1.5 FUTURE TRENDS
. 1.6 ACKNOWLEDGRNENT
. 1.7 REFERENCES
. 2 PROCESSING INFORMATION ABOUT FLAVOUR A.
HOLLEY, CENTRE EUROPEEN DES SCIENCES DU GOUT, FRANCE
. 2.1 INTRODUCTION 2.2
RECEPTION OF ODORANTS AND NEURAL PROCESSING OF OLFACTORY
. INFORMATION .
2.3 RECEPTION OF TASTE COMPOUNDS AND NEURAL PROCESSING .
2.4 TRIGEMINAL CHEMOSENSITIVITY (CHEMESTHESIS) VI CONTENTS 2.5
MULTIMODAL INTERACTIONS AND FLAVOUR INTEGRATION .
. 2.6 CONCLUSIONS AND FUTURE TRENDS 2.7
REFERENCES . 3 SENSORY
ANALYSIS OF FOOD FLAVOR . A . C .
NOBLE. UNIVERSITY OF CALIFORNIA. USA. I . LESSCHAEVE. BYOC~ UNIVERSIA
CANADA 3.1 INTRODUCTION
. . 3.2 CURRENT AND
DEVELOPING TECHNIQUES FOR SENSORY ANALYSIS
. 3.3 SENSORY TESTING ADMINISTRATION 3.4
STATISTICAL ANALYSIS OF DATA . 3.5
RELATING ANALYTICAL SENSORY DATA TO INSTRUMENTAL OR CONSUMER PREFERENCE
DATA .
. 3.6 USING SENSORY DATA FOR BUSINESS DECISIONS
. 3.7 CONCLUSION 3.8
REFERENCES . 3.9
APPENDIX . 4 CHOOSING
THE CORRECT ANALYTICAL TECHNIQUE IN AROMA ANALYSIS . . G . REINECCIUS.
UNIVERSITY OF MINNESOTA. USA 4.1 INTRODUCTION
.
. 4.2 OBTAINING A COMPLETE AROMA PROFILE
. 4.3 KEY CO M PONENTS CONTRIBUTING TO SENSORY PROPERTIES
. 4.4 OFF-NOTES IN A FOOD PRODUCT
. 4.5 MONITOR CHANGES IN AROMA COMPOUNDS WITH TIME
. 4.6 USING INSTRUMENTAL DATA IN SENSORY PREDICTIONS 4.7
FUTURE TRENDS .
. 4.8 SOURCES OF F U RTHER INFORMATION
. 4.9 REFERENCES 5
MATCHING SENSORY AND INSTRUMENTAL DATA . E . M .
QANNARI. ENITIAA/INRA. FRANCE AND P . SCHLICH. CENTRE EUROPKEN DES
SCIENCES DU GO& (CESG). FRANCE
. 5.1 INTRODUCTION 5.2
INVESTIGATING THE STRUCTURE OF THE DATA SETS . 5.3
RELATING SENSORY TO INSTRUMENTAL DATA .
. 5.4 CASE STUDY 5.5
CONCLUSION . 5.6
ACKNOWLEDGEMENTS .
. 5.7 REFERENCES
CONTENTS VII PART I1 FLAVOUR RETENTION AND RELEASE FROM THE FOOD MATRIX
6 FLAVOUR RETENTION AND RELEASE FROM THE FOOD MATRIX:
. AN OVERVIEW 117
A . VOILLEY. UNIVERSITY OJ'BOURGOGNE. FRANCE UND I . SOUCHON. INRA.
FRANCE . 6.1
INTRODUCTION 117 . 6.2
FLAVOUR PROPERTIES 117 . 6.3 DIFFUSION
AND MASS TRANSFER 121 6.4 MAIN FACTORS INFLUENCING THE MOBILITY OF
FLAVOUR COMPOUNDS . IN FOOD
MATRICES 126 . 6.5 CONCLUSION AND FUTURE
TRENDS 129 . 6.6
REFERENCES 129 . 7 LIPID-FLAVOUR
INTERACTIONS 133 M . OLLIVON. PARIS SUD UNIVERSIQ. FRNNCE
. 7.1 INTRODUCTION 133
7.2 HOW NATURE USES BOTH TYPES OF LIPIDS: THE KEY ROLE OF MOLECULAR
. ORGANISATION 134
. 7.3 CLASSIFICATION AND PROPERTIES OF LIPIDS 136
. 7.4 MAIN TYPES OF LIPIDIC STRUCTURES 143
7.5 REPLACING FAT BY STRUCTURING LIPIDS: CONSEQUENCE FOR FLAVOUR
. RETENTION AND RELEASE 151
. 7.6 REFERENCES 153
. 8 EMULSION-FLAVOUR INTERACTIONS 156
J.P . DUMONT. INRA. FRANCE
. 8.1 INTRODUCTION 156
. 8.2 REMARKABLE CHARACTERISTICS OF EMULSIONS 156
. 8.3 BEHAVIOUR OF AROMA COMPOUNDS IN EMULSIONS 158
. 8.4 LMPROVIAG FLAVOUR DELIVERY TO THE CONSUMER 162
. 8.5 FUTURE TRENDS 163
. 8.6 CROSS-LINKS 169
. 8.7 REFERENCES 170
. 9 PROTEIN-FLAVOUR INTERACTIONS --
172 A . TRORNELIN. I . ANDRIOT AND E . GUICHARD. INRA. FRANCE
. 9.1 INTRODUCTION 172
. 9.2 PROTEIN STRUCTURE IN RELATION TO FLAVOUR BINDING 173
. 9.3 NATURE AND STRENGTH OF THE INTERACTIONS 182
. 9.4 EFFECT OF MEDIUM ON PROTEIN-FLAVOUR INTERACTIONS 187
. 9.5 PERCEPTIVE CONSEQUENCES IN FOOD S YSTEMS: SOME EXAMPLES 19 1
. 9.6 CONCLUSION AND FUTURE TRENDS 193
. 9.7 SOURCES OF FURTHER INFONNATION 194
. 9.8 REFERENCES 195
VIII CONTENTS . 10 CARBOHYDRATE-FLAVOUR
INTERACTIONS 208 J . DELAME UND P . GIAMPAOLI. ENSIA. FVANCE
. 10.1 INTRODUCTION 208
. 10.2 AROMA INTERACTIONS WITH MONO- AND DISACCHARIDES 208
. 10.3 STRUCTURE OF POLYSACCHARIDES 214
. 10.4 INTERACTION MECHANISMS WITH AROMA COMPOUNDS 216 10.5
EXAMPLE OF RETENTION IN AMYLACEOUS MATRICES AND THEIR
. DERIVATIVES 218
. 10.6 CONCLUSION 222
. 10.7 REFERENCES 224
. 11 MODELLING AROMA INTERACTIONS IN FOOD MATRICES 229 K
. B . DE ROOS. GIVAUDAN. NEDERLAND BV, THE NET H ERLANDS
. 1 1.1 INTRODUCTION
229 1 1.2 PHASE PARTITIONING: AROMA RELEASE UNDER EQUILIBRIUM
. CONDITIONS 230 1
1.3 MASS TRANSFER: AROMA RELEASE UNDER NON-EQUILIBRIUM CONDITIONS
. 234
. 11.4 MECHANISTIC MODELLING OF AROMA RELEASE 239
. 1 1.5 EMPIRICAL MODELLING OF AROMA RELEASE 250
. 1 1.6 APPLICATIONS 251
. 11.7 FUTURE TRENDS 252
. 11.8 SOURCES OF FURTHER INFORMATION 252
. 11.9 REFERENCES 253
. 12 FLAVOUR RELEASE FROM LIQUID FOOD PRODUCTS A .
E . M . BOELRIJK, G . SMIT UND K . G . C . WEEL, NLZO FOOD RESEARCH. THE
NETHERLANDS AND J. J . BURGER. QUEST INTERNATIONAL NEDERLAND BV. THE
NETHERLANDS . 12.1
INTRODUCTION 12.2 IN VIV0 AROMA RELEASE MEASURERNENTS DURING DRINKING OF
. BEVERAGES 12.3
PHYSIOLOGICAL FACTORS IMPORTANT FOR IN VIV0 AROMA RELEASE FROM BEVERAGES
.
. 12.4 DEVELOPMENT OF THE ARTIFICIAL THROAT
12.5 EFFECT OF INGREDIENTS ON AROMA RELEASE FROM BEVERAGES .
. 12.6 CONCLUSION 12.7
ACKNOWLEDGEMENTS .
. 12.8 REFERENCES PART
III INFLUENCES ON FLAVOUR PERCEPTION .
13 THE PROCESS OF FLAVOUR RELEASE 287 R . LINFORTH AND A . TAYLOR.
NOTTINGHAM UNIVEVSIS. UK
. 13.1 INTRODUCTION 287
CONTENTS IX . 13.2 INFLUENCE OF THE FOODSTUFF ON FLAVOUR
RELEASE 288 13.3 LOSSES OF FLAVOUR MOLECULES AFTER LEAVING THE BOLUS
. 292 3.4 THE TRANSFER OF VOLATILES TO THE GAS PHASE IN VIV0
. 293 3.5 AROMA DELIVERY TO THE UPPER AI RW AY AND NOSE
. 295 3.6 PERSISTENCE OF FLAVOUR RELEASE
. 301 3.7 FUTURE TRENDS
. 303 3.8 SOURCES OF
HRTHER INFORMATION . 304 3.9 REFERENCES
. 304 CENETIC
INFLUENCES ON TASTE . 308 J .
PRESCOTT. JAMES COOK UNIVERSITY. AUSTRALIA 14.1 INTRODUCTION
. 308 14.2 INDIVIDUAL
DIFFERENCES IN TASTE PERCEPTIONS . 309
. 14.3 PTC / PROP BITTEMESS 311
14.4 THE ROLE OF TASTE ANATOINY . 316
14.5 PROP TASTER DIFFERENCES AND FLAVOUR PERCEPTIONS . 320
. 14.6 CONCLUSION 321
. 14.7 REFERENCES 321
. 15 TEXTURE-AROMA INTERACTIONS 327
S . LUBBERS. INRA. FRANCE
. 15.1 INTRODUCTION 327
. 15.2 INFLUENCE OF RHEOLOGICAL BEHAVIOUR ON FLAVOUR RELEASE 329
. 15.3 TEXTURE INEASUREMENTS AND PERCEIVED INTENSITY OF AROMA 336
. 15.4 REFERENCES 341
. 16 ODOUR-TASTE INTERACTIONS IN FLAVOUR PERCEPTION 345
C . SALLES. INRA. FRANCE . .
16.1 INTRODUCTION 345 . 16.2
ODOUR-TASTE INTERACTIONS 346 . 16.3 ORIGIN OF
ODOUR-TASTE INTERACTIONS 350
. 16.4 FUTURE TRENDS 362
. 16.5 SOURCE OF FURTHER INFO R MATION
363 . 16.6 REFERENCES
363 . 17 THE LEARNING OF HUMAN FLAVOUR PREFERENCES
369 A . BLAKE. FIRMENICH SA. SWITZERLAND
. 17.1 INTRODUCTION 369
. 17.2 THE RELATIONSHIP BETWEEN COOKING AND FLAVOUR 370
. 17.3 FLAVOURS AND HOW WE EXPERIENCE THEM 372
. 17.4 HOW WE LEARN FLAVOUR 383
. 17.5 FUTURE TRENDS 394
. 17.6 REFERENCES 396
X CONTENTS 18 THE DEVELOPMENT OF FLAVOUR PERCEPTION FROM INFANCY TO
ADULTHOOD . B .
SCHAAL. CENTVE EUROPEEN DES SCIENCES DU GOUT. FRANCE 18.1 INTRODUCTION
. 18.2 FUNCTIONAL VALUE
OF OLFACTION IN EARLY DEVELOPMENT . 18.3 EARLY FUNCTIONING OF
OLFACTION . . 18.4 MEMORY AND
PLASTICITY OF OLFACTORY FUNCTION IN EARLY LIFE 18.5 CONCLUSIONS AND
HTURE TRENDS . 18.6 ACKNOWLEDGMENTS
. 18.7 REFERENCES
. INDEX
. 437 |
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| discipline_str_mv | Chemie / Pharmazie Chemie Lebensmitteltechnologie |
| format | Book |
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| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV021240541 |
| illustrated | Illustrated |
| index_date | 2024-07-02T13:31:13Z |
| indexdate | 2024-07-09T20:28:35Z |
| institution | BVB |
| isbn | 1855739607 9781855739604 1845691407 9781845691400 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014283241 |
| oclc_num | 67226701 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XVI, 451 S. Ill., graph. Darst. |
| publishDate | 2006 |
| publishDateSearch | 2006 |
| publishDateSort | 2006 |
| publisher | Woodhead [u.a.] |
| record_format | marc |
| series2 | Woodhead publishing in food science, technology and nutrition |
| spelling | Flavour in food ed. by Andrée Voilley ... Cambridge Woodhead [u.a.] 2006 XVI, 451 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead publishing in food science, technology and nutrition Flavor Food Analysis Lebensmittel (DE-588)4034870-2 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Geschmackswahrnehmung (DE-588)4157029-7 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Aroma (DE-588)4137070-3 s DE-604 Geschmackswahrnehmung (DE-588)4157029-7 s b DE-604 Voilley, Andrée edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014283241&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Flavour in food Flavor Food Analysis Lebensmittel (DE-588)4034870-2 gnd Aroma (DE-588)4137070-3 gnd Geschmackswahrnehmung (DE-588)4157029-7 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4137070-3 (DE-588)4157029-7 (DE-588)4143413-4 |
| title | Flavour in food |
| title_auth | Flavour in food |
| title_exact_search | Flavour in food |
| title_exact_search_txtP | Flavour in food |
| title_full | Flavour in food ed. by Andrée Voilley ... |
| title_fullStr | Flavour in food ed. by Andrée Voilley ... |
| title_full_unstemmed | Flavour in food ed. by Andrée Voilley ... |
| title_short | Flavour in food |
| title_sort | flavour in food |
| topic | Flavor Food Analysis Lebensmittel (DE-588)4034870-2 gnd Aroma (DE-588)4137070-3 gnd Geschmackswahrnehmung (DE-588)4157029-7 gnd |
| topic_facet | Flavor Food Analysis Lebensmittel Aroma Geschmackswahrnehmung Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014283241&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT voilleyandree flavourinfood |