Flavour in Food
- ISBN-10
- 1855739607
- ISBN-13
- 9781855739604
- Category
- Business & Economics
- Pages
- 476
- Language
- English
- Published
- 2006-03-08
- Publisher
- Taylor & Francis US
- Authors
- Andree Voilley, Patrick Etiévant
Description
Edited by two leading authorities in the field, with a distinguished international team of contributors, this important collection summarizes the wealth of recent research on how flavor develops in food and how it is perceived by the consumer. Divided into two parts, the book begins by reviewing ways of measuring flavor and then examines the ways it is retained and released in food. Chapters cover flavor retention in particular food matrices, flavor release during the process of eating, and the range of influences governing flavor perception by the consumer. The book guides readers through a complex subject and provides the essential foundation in both understanding and controlling food flavor.
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