Flavour: From food to perception
Flavour: From food to perception
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风味：从食物到感知
DOI：
10.1002/9781118929384
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发表时间：
2016
期刊：
影响因子：
--
通讯作者：
A. L. Bon
中科院分区：
文献类型：
--
作者：
E. Guichard;C. Salles;M. Morzel;A. L. Bon
这本书将涵盖所有方面的风味感知，包括香气，味道和三叉神经的作用，从食物的一般组成的感知在周围受体和中央水平。这本书将回答日益增长的需要多学科的方法，以更好地了解风味感知所涉及的机制。
这本书介绍了感官知觉的解剖学基础。它将提供必要的基本知识，负责味道感知的分子，在进食过程中从食物基质中释放，以达到化学感受器，以及它们的保留和释放，并通过口腔和鼻腔的体液转化。它还将带来关于多模式相互作用的最新知识。
这本书还将涵盖最近的演变在风味科学：分子的表征，与食品基质的相互作用，最近，物理化学和生理和事件在口腔加工越来越多地考虑。
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.