Flavor Perception provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector.

In particular, Flavor Perception is directed at food scientists and technologists, ingredients suppliers and sensory scientists.

Contents

• Measuring proximal stimuli involved in flavour perception

• The role of oral processing in flavour perception

• The cellular basis of flavour perception: taste and aroma

• Structural recognition between odorants, olfactory-binding proteins and olfactory receptors, first events in colour coding

• Oral chemesthesis: an integral component of flavour

• Flavour perception and the learning of food preferences

• Functional magnetic resonance imaging of human olfaction

• Flavor interactions at the sensory level

• Psychological processes in flavour perception

Index

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