Food Flavours

Flavour sits at the boundary of chemistry and human perception. From the first bite, a complex surge of tastes, aromas, textures, and memories defines whether we find a meal satisfying, comforting, or adventurous. The way sodium ions stimulate specific receptor channels, the moment airborne esters drift to the olfactory epithelium, the way fat distributes aromatic compounds across the palate-these micro events decide product success and shape cultural identity. Researchers have revealed that flavour cannot be reduced to taste receptors alone; sight, sound, and mouthfeel all contribute, triggering cognitive associations that frame every dining moment.Food Flavours responds to this multidisciplinary challenge by providing a structured, practitioner friendly guide that bridges basic perception mechanisms with processing technology, ingredient sourcing, product evaluation, and emerging trends. The book is arranged in eight progressive chapters that move from how flavour is sensed, through where it originates, to how it can be developed, safeguarded, assessed, and personalized for tomorrow's consumer.

Pagina's: 260, Hardcover, DISCOVERY PUBLISHING HOUSE