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Author: R.S. Shallenberger
Publisher: Springer Science & Business Media
ISBN: 1461526663
Category : Technology & Engineering
Languages : en
Pages : 633
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Book Description
The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry.
Author: R.S. Shallenberger
Publisher: Springer Science & Business Media
ISBN: 1461526663
Category : Technology & Engineering
Languages : en
Pages : 633
Get Book Here
Book Description
The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry.
Author: Elisabeth Guichard
Publisher: John Wiley & Sons
ISBN: 1118929411
Category : Technology & Engineering
Languages : en
Pages : 422
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Book Description
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.
Author: Casey Henley
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :
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Book Description
Author: Francois Chartier
Publisher: McClelland & Stewart
ISBN: 077102312X
Category : Cooking
Languages : en
Pages : 226
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Book Description
What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts. Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.
Author: Bertil Hille
Publisher: Sinauer Associates, Incorporated
ISBN:
Category : Medical
Languages : en
Pages : 638
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Book Description
This new, fully revised and expanded edition of Ionic Channels of Excitable Membranes includes new chapters on fast chemical synapses, modulation through G protein coupled receptors and second messenger systems, molecules cloning, site directed mutagenesis, and cell biology. It begins with the classical biophysical work of Hodgkin and Huxley and then weaves a description of the known ionic channels together with their biological functions. The book continues by developing the physical and molecular principles needed for explaining permeation, gating, pharmacological modification, and molecular diversity, and ends with a discussion of channel evolution. Ionic Channels of Excitable Membranes is written to be accessible and interesting to biological and physical scientists of all kinds.
Author: Carolyn Fisher
Publisher: Royal Society of Chemistry
ISBN: 1788018370
Category : Technology & Engineering
Languages : en
Pages : 139
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Book Description
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
Author: Ole Mouritsen
Publisher: Columbia University Press
ISBN: 0231543247
Category : Cooking
Languages : en
Pages : 424
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Book Description
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Author: David Rowe
Publisher: John Wiley & Sons
ISBN: 1405148071
Category : Science
Languages : en
Pages : 352
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Book Description
Modern flavours and fragrances are complex formulated products,containing blends of aroma compounds with auxiliary materials,enabling desirable flavours or fragrances to be added to a hugerange of products. From the identification and synthesis ofmaterials such as cinnamaldehyde and vanillin in the 19th Centuryto the current application of advanced analytical techniques foridentification of trace aroma compounds present in naturalmaterials, the flavour and fragrance industry has developed as akey part of the worldwide specialty chemicals industry. With contributions mainly coming from industry based experts,Chemistry & Technology of Flavours and Fragrancesprovides a detailed overview of the synthesis, chemistry andapplication technology of the major classes aroma compounds. Withseparate chapters covering important technical aspects such as thestability of aroma compounds, structure – odour relationshipsand identification of aroma compounds, this book will be essentialreading for both experienced and graduate level entrants to theflavour & fragrance industry. It will also serve as animportant introduction to the subject for chemists andtechnologists in those industries that use flavours and fragrances,eg food, cosmetics & toiletries, and household products. David Rowe is Technical Manager at De Monchy Aromatics Ltd.,Poole UK
Author: Jokie Bakker
Publisher: John Wiley & Sons
ISBN: 1444346008
Category : Technology & Engineering
Languages : en
Pages : 453
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Book Description
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
Author: Henry B Heath
Publisher: Palgrave
ISBN: 9781349093526
Category :
Languages : en
Pages : 460
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Book Description
