Taste Chemistry PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Taste Chemistry PDF full book. Access full book title Taste Chemistry by R.S. Shallenberger. Download full books in PDF and EPUB format.
Author: R.S. Shallenberger
Publisher: Springer Science & Business Media
ISBN: 1461526663
Category : Technology & Engineering
Languages : en
Pages : 633
Get Book
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
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: Henry B Heath
Publisher: Palgrave
ISBN: 9781349093526
Category :
Languages : en
Pages : 460
Get Book
Book Description
Author: Jokie Bakker
Publisher: John Wiley & Sons
ISBN: 1444346008
Category : Technology & Engineering
Languages : en
Pages : 453
Get Book
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: Carolyn Fisher
Publisher: Royal Society of Chemistry
ISBN: 184755086X
Category : Technology & Engineering
Languages : en
Pages : 178
Get Book
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: American Chemical Society. Meeting
Publisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 384
Get Book
Book Description
This text explores all of the links between physiology and chemoreception mechanisms, genetic determination of taste ability, olfaction, psychophysics, integration of taste and smell, and human taste preferences and consumer test models. It includes a short section on advanced analytical approaches to the prediction and understanding of human behavior based on advanced chemical analyses. (Midwest).
Author: Ivon Flament
Publisher: John Wiley & Sons
ISBN: 9780471720386
Category : Science
Languages : en
Pages : 430
Get Book
Book Description
Die Chemie der Aromastoffe des Kaffees wird hier erstmals in einem Band zusammengefasst! Der Autor erklart eingangig, in welcher Weise analytische Methoden bei der Qualitatskontrolle zum Einsatz kommen, sei es bei Ernte, Rostung, Mischung und Konditionierung oder beim Verkauf des fertigen Produkts. Besonders nutzlich ist die absolut aktuelle Literaturliste (bis 2001!) zur Identifikation fluchtiger Aromastoffe in grunem Kaffee und Rostkaffee.
Author: Logan Bowman
Publisher:
ISBN: 9781682860878
Category : Food
Languages : en
Pages : 0
Get Book
Book Description
Taste analysis is a complex sensory procedure and many sensory mechanisms are involved in its perception. This book presents all the processes associated with sensory analysis of food in the most comprehensible manner. This book brings together detailed explanations of the various concepts like mechanisms of taste and flavor, evolution of taste organs, multi-sensory perception of flavor, influence of genetics in flavor chemistry and perception, etc. This book presents researches that have transformed this discipline and aided its advancement. Scientists and students actively engaged in this field will find this book full of crucial and unexplored concepts.
Author: H. Heath
Publisher: Springer
ISBN:
Category : Science
Languages : en
Pages : 472
Get Book
Book Description
Abstract: A text for undergraduate and graduate students majoring in food technology combines the essentials of both flavor chemistry (4 chapters) and flavor technology (10 chapters). Topics under flavor chemistry cover: sampling and analysis methods; the biogenesis of flavor in fruits and vegetables; changes that occur in food flavors during or as a result of processing; and off-flavors in foods and their causes. Topics under food technology include: the nature and utility of food flavors and flavoring materials; natural flavorings; flavoring materials produced by food processing and preparation; synthetic flavoring materials; flavor potentiators and their properties; the art and science ofthe development of flavors and their sensory evaluation; methods for flavor production; applications of flavorings in the food processing industry; the regulatory aspects of flavors; and analytical methods and sensory assessments for quality control. Literature references are presented at the end of each chapter, and numerous illustrations and tabular data are presented throughout the text.
Author: Arthur M Spanier
Publisher: Royal Society of Chemistry
ISBN: 1847550851
Category : Technology & Engineering
Languages : en
Pages : 667
Get Book
Book Description
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Author: Chi-Tang Ho
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 312
Get Book
Book Description
Challenges in Taste Chemistry and Biology reviews a new taste activity concept, and introduces glycoconjugated of glutamine and glutamine-containing peptides and the stability of cyclic alpha-enamines cooling compounds.
