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Informationen zum Autor 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 Klappentext 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. Zusammenfassung This book will cover all aspects of flavour perception! including aroma! taste and the role of the trigeminal nerve! from the general composition of food to the perception at the peri-receptor and central level. Inhaltsverzeichnis Lists of Contributors vii Preface xi List of Abbreviations xiii 1 Olfactory system in mammals: structural and functional anatomy 1 Anne-Marie Le Bon, Frédérique Datiche, Jean Gascuel & Xavier Grosmaitre 2 Odorant metabolizing enzymes in the peripheral olfactory process 34 Jean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure & Fabrice Neiers 3 The vertebrate gustatory system 57 Maik Behrens & Wolfgang Meyerhof 4 Bioadhesion and oral fluids-perireceptor modulators of taste perception? 79 Christian Hannig, Matthias Hannig & Martine Morzel 5 Basic physiology of the intranasal trigeminal system 109 Florence Gingras-Lessard & Johannes Frasnelli 6 Characterization of aroma compounds: structure, physico-chemical and sensory properties 126 Henryk Jele¿ & Anna Gracka 7 Characterization of taste compounds: chemical structures and sensory properties 154 Anni Laffitte, Fabrice Neiers & Loïc Briand 8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes 192 Isabelle Cayeux & Christian Starkenmann 9 Interactions between aroma compounds and food matrix 208 Laurianne Paravisini & Elisabeth Guichard 10 Aroma release during in-mouth process 235 Andrea Romano 11 Release of tastants during in-mouth processing 266 Christian Salles 12 Interactions between saliva and flavour compounds 284 Francis Canon & Eric Neyraud 13 Orthonasal and retronasal perception 310 Thomas Hummel & Han-Seok Seo 14 Perception of mixtures of odorants and tastants: sensory and analytical points of view 319 Thierry Thomas-Danguin,...
