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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.
Flavor: From Food to Behaviors, Wellbeing and Health, Second
Edition presents the different mechanisms of flavor perception.
Broken into four parts, the first begins with coverage of flavor
release in humans. Part two addresses flavor perception, from
molecules to receptors and brain integration. Part three analyzes
flavor perception, preferences and food intake. Finally, part four
considers flavor perception and physiological status. Academics
working in the areas of sensory science, food quality, nutrition
and human sciences, as well as research and development
professionals and nutritionists, will benefit from this important
revised reference.
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