| Titre : | Flavour : from food to perception | | Type de document : | texte imprimé | | Auteurs : | Elisabeth Guichard, Editeur scientifique ; Christian Salles, Editeur scientifique ; Martine Morzel, Editeur scientifique ; Anne-Marie Le Bon, Editeur scientifique | | Editeur : | CHICHESTER : John Wiley & Sons, Ltd | | Année de publication : | 2017 | | Importance : | 1 vol. (XVII-400 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 25 cm | | ISBN/ISSN/EAN : | 978-1-118-92941-4 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
AROME ; FLAVEUR
Liste Plan de classement
7.1 (ANALYSE SENSORIELLE) [Classement Massy]
RAMEAU
Aliments ; Aliments -- Analyse sensorielle ; Aliments -- Odeur ; Aliments -- Saveur et odeur ; Enzymes ; Goût ; Odorat ; Organes des sens ; Perception ; Perception olfactive ; Physiologie ; Salive
| | Résumé : | This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.
The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions.
This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered. | | Type de document : | Livre | | Table des matières : | 1 Olfactory system in mammals: structural and functional anatomy
Anne-Marie Le Bon, Frédérique Datiche, Jean Gascuel & Xavier Grosmaitre
2 Odorant metabolizing enzymes in the peripheral olfactory process
Jean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure & Fabrice Neiers
3 The vertebrate gustatory system
Maik Behrens & Wolfgang Meyerhof
4 Bioadhesion and oral fluids—perireceptor modulators of taste perception?
Christian Hannig, Matthias Hannig & Martine Morzel
5 Basic physiology of the intranasal trigeminal system
Florence Gingras-Lessard & Johannes Frasnelli
6 Characterization of aroma compounds: structure, physico-chemical and sensory properties
Henryk Jelen & Anna Gracka
7 Characterization of taste compounds: chemical structures and sensory properties
Anni Laffitte, Fabrice Neiers & Loïc Briand
8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes
Isabelle Cayeux & Christian Starkenmann
9 Interactions between aroma compounds and food matrix
Laurianne Paravisini & Elisabeth Guichard
10 Aroma release during in-mouth process
Andrea Romano
11 Release of tastants during in-mouth processing
Christian Salles
12 Interactions between saliva and flavour compounds
Francis Canon & Eric Neyraud
13 Orthonasal and retronasal perception
Thomas Hummel & Han-Seok Seo
14 Perception of mixtures of odorants and tastants: sensory and analytical points of view
Thierry Thomas-Danguin, Carmen Barba, Christian Salles & Elisabeth Guichard
15 Odour mixture coding from the neuronal point of view
Patricia Duchamp-Viret
16 Multisensory flavour perception
Charles Spence | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189669 |
Flavour : from food to perception [texte imprimé] / Elisabeth Guichard, Editeur scientifique ; Christian Salles, Editeur scientifique ; Martine Morzel, Editeur scientifique ; Anne-Marie Le Bon, Editeur scientifique . - CHICHESTER : John Wiley & Sons, Ltd, 2017 . - 1 vol. (XVII-400 p.) : ill., couv. ill. en coul. ; 25 cm. ISBN : 978-1-118-92941-4 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
AROME ; FLAVEUR
Liste Plan de classement
7.1 (ANALYSE SENSORIELLE) [Classement Massy]
RAMEAU
Aliments ; Aliments -- Analyse sensorielle ; Aliments -- Odeur ; Aliments -- Saveur et odeur ; Enzymes ; Goût ; Odorat ; Organes des sens ; Perception ; Perception olfactive ; Physiologie ; Salive
| | Résumé : | This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.
The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions.
This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered. | | Type de document : | Livre | | Table des matières : | 1 Olfactory system in mammals: structural and functional anatomy
Anne-Marie Le Bon, Frédérique Datiche, Jean Gascuel & Xavier Grosmaitre
2 Odorant metabolizing enzymes in the peripheral olfactory process
Jean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure & Fabrice Neiers
3 The vertebrate gustatory system
Maik Behrens & Wolfgang Meyerhof
4 Bioadhesion and oral fluids—perireceptor modulators of taste perception?
Christian Hannig, Matthias Hannig & Martine Morzel
5 Basic physiology of the intranasal trigeminal system
Florence Gingras-Lessard & Johannes Frasnelli
6 Characterization of aroma compounds: structure, physico-chemical and sensory properties
Henryk Jelen & Anna Gracka
7 Characterization of taste compounds: chemical structures and sensory properties
Anni Laffitte, Fabrice Neiers & Loïc Briand
8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes
Isabelle Cayeux & Christian Starkenmann
9 Interactions between aroma compounds and food matrix
Laurianne Paravisini & Elisabeth Guichard
10 Aroma release during in-mouth process
Andrea Romano
11 Release of tastants during in-mouth processing
Christian Salles
12 Interactions between saliva and flavour compounds
Francis Canon & Eric Neyraud
13 Orthonasal and retronasal perception
Thomas Hummel & Han-Seok Seo
14 Perception of mixtures of odorants and tastants: sensory and analytical points of view
Thierry Thomas-Danguin, Carmen Barba, Christian Salles & Elisabeth Guichard
15 Odour mixture coding from the neuronal point of view
Patricia Duchamp-Viret
16 Multisensory flavour perception
Charles Spence | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189669 |
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