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Chemistry of Taste: Mechanisms, Behaviors and Mimics (ACS Symposium) [Hardcover]

Peter Given (Editor), Dulce Paredes (Editor)

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Book Description

Publication Date: August 8, 2002 | ISBN-10: 0841237344 | ISBN-13: 978-0841237346

Chemistry of Taste: Mechanisms, Behaviors and Mimics 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. These links are established by building a tool box of taste and olfaction mechanisms, and adding layers of taste and smell interactions, the psychological and cognitive aspects of taste and olfaction stimuli, and elements that drive consumer preferences. The book includes a short section on advanced analytical approaches to the prediction and understanding of human behavior based on advanced chemical analyses. Chemistry of Taste bridges the gap between biochemical mechanisms and why consumers choose certain products, giving companies a competitive advantage. Since this book spans and integrates a wide spectrum of narrow disciplines that all contribute to the human sensory experience, the material is fresh and unlike any existing publications. Furthermore, this book will appeal to a wide audience, including food and beverage professionals, flavor and fragrance professionals, and pharmaceutical professionals who are responsible for the palatability of orally ingested products.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } Chemistry of Taste: Mechanisms, Behaviors and Mimics 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. These links are established by building a tool box of taste and olfaction mechanisms, and adding layers of taste and smell interactions, the psychological and cognitive aspects of taste and olfaction stimuli, and elements that drive consumer preferences. The book includes a short section on advanced analytical approaches to the prediction and understanding of human behavior based on advanced chemical analyses. Chemistry of Taste bridges the gap between biochemical mechanisms and why consumers choose certain products, giving companies a competitive advantage. Since this book spans and integrates a wide spectrum of narrow disciplines that all contribute to the human sensory experience, the material is fresh and unlike any existing publications. Furthermore, this book will appeal to a wide audience, including food and beverage professionals, flavor and fragrance professionals, and pharmaceutical professionals who are responsible for the palatability of orally ingested products.

Editorial Reviews

Review

The editors are to be congratulated on bringing together so many leading scientists in the field, to produce such an indisputably important volume. Chemistry & Industry ... this book is replete with up-to-date and important information on taste and smell. Chemistry & Industry

Product Details

Hardcover: 376 pages
Publisher: American Chemical Society (August 8, 2002)
Language: English
ISBN-10: 0841237344
ISBN-13: 978-0841237346
Product Dimensions: 9.1 x 6 x 0.9 inches
Shipping Weight: 1.4 pounds
Amazon Best Sellers Rank: #2,271,486 in Books (See Top 100 in Books)

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Inside This Book (learn more)

First Sentence:
Signal messengers such as cAMP, IP3, and cGMP in taste cells following bitter and sweet taste stimulation can be monitored in real time, in the subsecond range. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
amphipathic tastants, multichannel taste sensor, monopolar factors, bitter blockers, external preference mapping, bitterness ratings, sweet taste perception, bitter tastants, other bitter compounds, bead sensors, flavour molecules, taste onset, sensory segments, taste cells, bitter taste transduction, sweet perception, taster status, target odor, hedonic ratings, perceived bitterness, sweet stimuli, ice cream samples, taste tissue, seed tannins, electronic tongue

Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, American Chemical Society, Food Chem, Food Sci, Food Qual, Journal of Neurophysiology, Elsevier Science, Food Agric, Brain Res, Haddon Hts, Boca Raton, Consumer Fragrance Thesaurus, Marcel Dekker, New Jersey, San Diego, University of California, Cabernet Sauvignon, Cell Physiol, European Sensory Network, Food Technol, Market Street, Proc Natl Acad Sci, National Meeting, Nutrition Edu, Psychonomic Society

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Citations (learn more)

This book cites 37 books:

Smell and Taste in Health and Disease by Thomas V. Getchell on page 136, page 315, and page 317
Dictionary of Behavioral Science, Second Edition by Benjamin B. Wolman on page 247, and page 260
Trends in Flavour Research, Volume 35 (Developments in Food Science) by H. Maarse on page 156, and page 177
Chemical Senses by Joseph G. Brand on page 76, and page 289
FLAVOURS AND FRAGRANCES (Special Publications) by K. SWIFT on page 177, and page 178

See all 37 books this book cites

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