Flavor : from food to behaviors, wellbeing and health / edited by, Patrick Etiévant, Elisabeth Guichard, Christian Salles, Andrée Voilley.

• PART ONE. FOOD FLAVOR RELEASE IN HUMANS -- 1. Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion / Elisabeth Guichard and Christian Salles -- 2. How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more) / Benoist Schaal -- PART TWO. PERCEPTION OF FLAVOR COMPOUNDS -- 3. Olfactory perception and integration / Patricia Duchamp-Viret, Marie-Christine Lacroix, ... Christine Baly -- 4. Taste perception and integration / Loïc Briand and Christian Salles -- 5. Multimodal interactions / Thierry Thomas-Danguin, Charlotte Sinding, ... Anne Saint-Eve -- 6. Flavor : Brain processing / Edmund T. Rolls -- 7. Holistic perception and memorization of flavor / Richard J. Stevenson -- 8. Prediction of perception using structure–activity models / Anne Tromelin -- PART THREE. ROLE OF FLAVOR PERCEPTION ON FOOD INTAKE -- 9. Genetic basis of flavor sensitivity and food preferences / Hoppu Ulla, Knaapila Antti, ... Sandell Mari -- 10. Mechanisms involved in the control of feeding behavior in relation to food flavor / Luc Pénicaud, Dominique Valentin and Laurent Brondel -- 11. Flavor perception and satiation / Ciarán G. Forde -- 12. Familiarity, monotony, or variety: The role of flavor complexity in food intake / E.P. Köster and J. Mojet -- 13. Relationships between early flavor exposure, and food acceptability and neophobia / Sophie Nicklaus -- PART FOUR. FLAVOR PERCEPTION AND PHYSIOLOGICAL STATUS -- 14. Metabolic status and olfactory function / Marie-Christine Lacroix, Nicola Kuszewski, ... Patricia Duchamp-Viret -- 15. Taste disorders in disease / Laurent Brondel, Marie-Claude Brindisi, ... Luc Pénicaud -- 16. Olfactory disorders and consequences / Thomas Hummel, Ilona Croy and Antje Haehner -- PART FIVE. ENVIRONMENTAL MODULATION OF PERCEPTION -- 17. Learning of human flavor preferences / Remco C. Havermans -- 18. Sensory and neuromarketing: about and beyond customer sensation / Nilüfer Z. Aydınoğlu and Eda Sayın. 

• Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior. 

Ämnesord

Smak  (sao)

Flavor  (LCSH)

Flavor  -- Biotechnology (LCSH)

Flavor  (fast)

Flavor  -- Biotechnology (fast)

TECHNOLOGY & ENGINEERING / Biomedical 

Taste  (LCSH)

Indexterm och SAB-rubrik

Dodbe Fysiologisk psykologi: lukt och smak

Klassifikation

664/.07 (DDC)

Dodbe (kssb/8)