Tastes and Aromas: The Chemical Senses In Science and Industry

In this age of commercial imperatives, 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. The 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.
From the pages of Tastes and Aromas, we learn from many of the new breed of industrial ‘sensory specialists’ how they add value to company competitiveness. We learn from some of the world’s best scientists how molecules, cells and flicking nervous energies conspire to create new marketplace enterprises, from landmine clearance to candy bars. And we learn how and why good science and engineering can often come to nothing if the psychology of human tastes and aromas is not involved.
In assembling this volume, Graham Bell and Annesley Watson have brought together original works of the world’s leading chemosensory authorities, both from academia and industry.

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

Okładka tylna:
In this age of commercial imperatives, 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. The 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.
From the pages of Tastes and Aromas, we learn from many of the new breed of industrial ‘sensory specialists’ how they add value to company competitiveness. We learn from some of the world’s best scientists how molecules, cells and flicking nervous energies conspire to create new marketplace enterprises, from landmine clearance to candy bars. And we learn how and why go od science and engineering can often come to nothing if the psychology of human tastes and aromas is not involved.
In assembling this volume, Graham Bell and Annesley Watson have brought together original works of the world’s leading chemosensory authorities, both from academia and industry.