Flavor: From Food to Behaviors, Wellbeing and Health

Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition discusses the mechanisms of flavor perception, covering flavor release, perception, preferences, and food intake. It is a valuable resource for academics, professionals, and nutritionists.

Format: Hardback
Length: 502 pages
Publication date: 19 August 2022
Publisher: Elsevier Science Publishing Co Inc

Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition delves into the intricate mechanisms of flavor perception, encompassing a wide range of topics. Presented in four distinct parts, the book begins by exploring the release of flavor in humans, setting the stage for subsequent chapters. Part two delves into the perception of flavor, encompassing the molecular mechanisms to the receptors in the brain and the integration of sensory information. Part three examines the perception of flavor, preferences, and food intake, shedding light on the factors that influence our taste preferences and dietary choices. Finally, part four explores the relationship between flavor perception and physiological status, emphasizing the impact of flavors on our overall health and well-being. This revised reference is invaluable for academics, research and development professionals, nutritionists, and anyone interested in the sensory science, food quality, nutrition, and human sciences. By providing comprehensive and up-to-date information, Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition serves as a valuable resource for understanding the complexities of flavor perception and its implications for our daily lives.

Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents a comprehensive exploration of the intricate mechanisms of flavor perception, encompassing a wide range of topics.

The book is divided into four distinct parts, each dedicated to exploring different aspects of flavor perception.

Part one begins by delving into the release of flavor in humans, providing an essential foundation for the subsequent chapters.

Part two explores the perception of flavor, covering the molecular mechanisms that contribute to our sense of taste and the receptors in the brain that process flavor information.

Part three analyzes the perception of flavor, preferences, and food intake, examining the factors that influence our taste preferences and how flavors impact our food choices.

Part four considers the relationship between flavor perception and physiological status, emphasizing the impact of flavors on our overall health and well-being.

This revised reference is invaluable for academics, research and development professionals, nutritionists, and anyone interested in the sensory science, food quality, nutrition, and human sciences.

By offering comprehensive and up-to-date information, Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition serves as a valuable resource for understanding the complexities of flavor perception and its implications for our daily lives.

ISBN-13: 9780323899031
Edition number: 2 ed