Taste is the number one driving force in the decision to purchase a
food product and food consumption is the most critical function for
living organisms to obtain the energy and resources essential to
their vitality. Flavor and aroma are therefore universally
important concepts: intrinsic to human well-being and pleasure, and
of huge significance for the multi-trillion dollar global food
business. How Flavor Works: the Science of Taste and Aroma offers a
fascinating and accessible primer on the concepts of flavor science
for all who have an interest in food and related topics.
Professionals and students of food science and technology who do
not already specialize in flavor science will find it a valuable
reference on a topic crucial to how consumers perceive and enjoy
food products. In this regard, it will also be of interest to
product developers, marketers and food processors. Other readers
with a professional (eg culinary and food service) or personal
interest in food will also find the book interesting as it provides
a user-friendly account of the mechanisms of flavor and aroma which
will provide new insights into their craft.
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