Flavor: From Food to Behaviors, Wellbeing and Health

Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception.

Broken  into four parts, the first begins with coverage of flavor release in  humans. Part two addresses flavor perception, from molecules to  receptors and brain integration. Part three analyzes flavor perception,  preferences and food intake. Finally, part four considers flavor  perception and physiological status.

Academics working in the  areas of sensory science, food quality, nutrition and human sciences, as  well as research and development professionals and nutritionists, will  benefit from this important revised reference.