Flavour: From Food to Perception

Unlike other human senses, the exact mechanisms that lead to our perception of flavour have not yet been elucidated. It is known that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavour sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception.

Flavour: From Food to Perception covers all aspects of flavour perception, including aroma, taste and trigeminal sensation, from the general composition of food to the perception at the peri–receptor, receptor and central level. It responds to a growing need for pluridisciplinary approaches to better understand the mechanisms involved in flavour perception. After presenting the physiological systems involved in the perception of flavour molecules, the book provides an overview of the interactions occurring in the food matrix (interactions between flavour molecules and other ingredients, texture–flavour interactions). It then presents the most recent findings on the transfer of these molecules from food to the chemosensory receptors and on the integration of the different sensory modalities at the central level.

This comprehensive book will provide those in the food industry working on flavour and food with a multidisciplinary approach to flavour perception. The mechanisms of flavour perception as well as the new tools and approaches presented will help with the reformulation of products in the future. 
 
About the Editors
Elisabeth Guichard, Christian Salles, Martine Morzel and Anne–Marie Le Bon, Centre des Sciences du Goût et de l Alimentation, CNRS, INRA, Université de Bourgogne Franche–Comté, Dijon, France

List of Contributors

Preface

List of Abbreviations

Chapter 1 Olfactory system in mammals: structural and functional anatomy
Le Bon Anne–Marie, Datiche Frédérique, Gascuel Jean and Grosmaitre Xavier

Chapter 2 Odorant metabolizing enzymes in the peripheral olfactory process
Heydel Jean–Marie, Hanser Hassan–Ismail, Faure Philippe and Neiers Fabrice

Chapter 3 The vertebrate gustatory system
Behrens Maik and Meyerhof Wolfgang

Chapter 4 Bio adhesion and oral fluids perireceptor modulators of taste perception?
Hannig Christian, Hannig Matthias and Morzel Martine

Chapter 5 Basic physiology of the intranasal trigeminal system
Gingras–Lessard Florence and Frasnelli Johannes

Chapter 6 Characterisation of aroma compounds. Structure, physico–chemical and sensory properties
Jele Henryk and Gracka Anna

Chapter 7 Characterization of taste compounds: Chemical structures and sensory properties
Laffitte Anni, Neiers Fabrice and Briand Loïc

Chapter 8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes
Cayeux Isabelle and Starkenmann Christian

Chapter 9 Interactions between aroma compounds and food matrix
Paravisini Laurianne and Guichard Elisabeth

Chapter 10 Aroma release during in–mouth process
Romano Andrea

Chapter 11 Release of tastants during in–mouth processing
Salles Christian

Chapter 12 Interactions between saliva and flavour compounds
Canon Francis and Neyraud Eric

Chapter 13 Orthonasal and retronasal perception
Hummel Thomas and Seo Han–Seok

Chapter 14 Perception of mixtures of odorants and tastants: sensory and analytical points of view
Thomas–Danguin Thierry, Barba Carmen, Salles Christian and Guichard Elisabeth

Chapter 15 Odour mixture coding from the neuronal point of view
Duchamp–Viret Patricia

Chapter 16 Multisensory Flavour Perception
Spence Charles