Flavour Science

Proceedings from XIII Weurman Flavour Research Symposium

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Flavour Science by , Elsevier Science
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Author: ISBN: 9780124017245
Publisher: Elsevier Science Publication: July 29, 2013
Imprint: Academic Press Language: English
Author:
ISBN: 9780124017245
Publisher: Elsevier Science
Publication: July 29, 2013
Imprint: Academic Press
Language: English

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

  • Focuses on the rapidly changing field of flavor science
  • Includes the latest information on the physiology, chemistry and measurement of flavor
  • Presents practical information on the flavor industry and emerging trends
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Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

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