edited by Graham A. Bell and Annesley J. Watson

Tastes and Aromas offers an unusual and invaluable insight into the industrialist's perspective on applications of smell and taste in the global food, wine and perfume industries.

This important book reviews the progress being made in this field of science and offers new information and insights to practitioners of sensory research in industry, those teaching and studying in this fast-emerging area, and anyone who wishes to learn more about the exotic chemical senses of smell, taste and pungency.

Contents

1. The senses: Meeting biological needs
   
2. From sweets to hot peppers : Genetic variation in taste, oral pain, and oral touch
   
3. Introduction to the sense of smell: Understanding odours from the study of human and animal behaviour
   
4. Introduction to the trigeminal sense: The role of pungency in food flavours
   
5. Meeting industry needs: The European perspective
   
6. The value of sensory science to the food product developer and food processor
   
7. Understanding the foreign palate: Sensory evaluation in asian markets
   
8. A smell test based on odour recognition by Japanese people, and its application
   
9. Indonesia: Taste preferences of A+ consumers
   
10. The role of strategic and applied sensory research in the perfume and flavour industries
    
11. Using analytical sensory techniques to understand wine preference
    
12. Accounting for several related sources of variation in chemosensory psychophysics
    
13. Products maps for sensory ranking and categorical data
    
14. How sensory cells encode information: The quality and quantity of the processes that underlie sensitivity to chemical stimuli, their quality and their quantity
    
15. Information coding in the mammalian olfactory system
    
16. Anatomy of the peripheral chemosensory systems: How they grow and age in humans
    
17. Future technologies envisaged from molecular mechanisms of olfactory perception
    
18. Electronic sensor technologies for the food and allied industries
    
19. Marine chemical signals: Dispersal, eddy chemotaxis, urine pheromones, and the development of a chemotactic robot
    
20. Electronic noses for sensing and analysing industrial chemicals
    
21. Probabilities and possibilities: n-line sensors for food processing
    
22. How machines can understand smells and tastes:Controlling your product quality with neural networks

click here to see books of related interest