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Flavour Science

Flavour Science
  • Author : Vicente Ferreira,Ricardo Lopez
  • Publisher :Unknown
  • Release Date :2013-07-29
  • Total pages :742
  • ISBN : 9780124017245
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Summary : 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

Flavour Science

Flavour Science
  • Author : A. J. Taylor,D S Mottram
  • Publisher :Unknown
  • Release Date :1997-01-01
  • Total pages :476
  • ISBN : 9781845698232
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Summary : This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.

Flavour Science

Flavour Science
  • Author : Wender L.P. Bredie,Mikael Agerlin Petersen
  • Publisher :Unknown
  • Release Date :2006-05-10
  • Total pages :662
  • ISBN : 0080462219
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Summary : The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

Flavour Development, Analysis and Perception in Food and Beverages

Flavour Development, Analysis and Perception in Food and Beverages
  • Author : J K Parker,Stephen Elmore,Lisa Methven
  • Publisher :Unknown
  • Release Date :2014-11-21
  • Total pages :448
  • ISBN : 9781782421115
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Summary : Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. Covers the analysis and characterisation of aromas and taste compounds Examines how aromas can be created and predicted Reviews how different flavours are perceived

Flavour in Food

Flavour in Food
  • Author : Andree Voilley,Patrick Etiévant
  • Publisher :Unknown
  • Release Date :2006-03-08
  • Total pages :320
  • ISBN : 9781845691400
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Summary : The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods. Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy. Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science. Understand how flavour is detected and measured Analyses key research in the retention and release of flavour compounds Examines how humans experience flavour release

The Art & Science of Foodpairing

The Art & Science of Foodpairing
  • Author : Peter Coucquyt,Bernard Lahousse,Johan Langenbick
  • Publisher :Unknown
  • Release Date :2020-10-01
  • Total pages :384
  • ISBN : 9781784726409
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Summary : "We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil María José San Román - Monastrell - Spain Keiko Nagae - Arôme conseil en patisserie - Paris

Flavour Science

Flavour Science
  • Author : Andrew Taylor,Donald Mottram
  • Publisher :Unknown
  • Release Date :2013
  • Total pages :593
  • ISBN : 1899043705
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Summary : Held every three years, the purpose of the Weurman flavour symposia is to bring together flavour scientists from around the globe to present their new research work in a location that encourages discussion and networking. The XIV Weurman symposium was held in Queens' College, Cambridge, UK, a backdrop that provided a stimulating historical academic atmosphere. From September 15-19th, 210 participants from all continents listened to 38 oral presentations, 16 flash presentations adn looked at 105 poster presentations. All presenters were invited to submit a chapter for this book. Each of the 124 contributions has been reviewed and edited into a standard format to record the state of the art in flavor research.

The Flavor Equation

The Flavor Equation
  • Author : Nik Sharma
  • Publisher :Unknown
  • Release Date :2020-10-27
  • Total pages :352
  • ISBN : 9781452182858
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Summary : Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune, NPR Here & Now, Forbes, Martha Stewart Living, The Smithsonian, SF Chronicle, LA Times, Serious Eats, New Yorker, Washington Post, and many more. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Flavor: The Science of Our Most Neglected Sense

Flavor: The Science of Our Most Neglected Sense
  • Author : Bob Holmes
  • Publisher :Unknown
  • Release Date :2017-04-25
  • Total pages :320
  • ISBN : 9780393244434
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Summary : A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.

Modifying Flavour in Food

Modifying Flavour in Food
  • Author : A. J. Taylor,J Hort
  • Publisher :Unknown
  • Release Date :2007-06-08
  • Total pages :296
  • ISBN : 9781845693367
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Summary : Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious food Examines different technologies that improve flavour Techniques for flavour modification are highlighted

Frontiers of Flavour Science

Frontiers of Flavour Science
  • Author : Peter Schieberle,Karl-Heinz Engel
  • Publisher :Unknown
  • Release Date :2000
  • Total pages :602
  • ISBN : UCLA:L0082345976
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Summary :

Improving the Flavour of Cheese

Improving the Flavour of Cheese
  • Author : B C Weimer
  • Publisher :Unknown
  • Release Date :2007-04-30
  • Total pages :600
  • ISBN : 9781845693053
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Summary : Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types

Food Flavour Technology

Food Flavour Technology
  • Author : Andrew J. Taylor,Robert S. T. Linforth
  • Publisher :Unknown
  • Release Date :2009-12-15
  • Total pages :376
  • ISBN : 1444317784
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Summary : Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, butthe simple fact is that, if foods do not taste good, they will notbe consumed and any nutritional benefit will be lost. Thereis therefore keen interest throughout the world in the production,utilisation and analysis of flavours. The second edition of this successful book offers a broadintroduction to the formulation, origins, analysis and performanceof food flavours, updating the original chapters and addingvaluable new material that introduces some of the newermethodologies and recent advances. The creation of flavourings is the starting point for the book,outlining the methodology and constraints faced byflavourists. Further constraints are considered in a chapterdealing with international legislation. The origins of flavours aredescribed in three chapters covering thermal generation,biogeneration and natural sources, keeping in mind the adjustmentsthat manufacturers have had to make to their raw materials andprocesses to meet the demand for natural products whilst complyingwith cost issues. Delivery of flavours using encapsulation orthrough an understanding of the properties of the food matrix isdescribed in the next two chapters, and this section is followed bychapters describing the different ways to analyse flavours usinginstrumental, modelling and sensory techniques. The book is aimedat food scientists and technologists, ingredients suppliers,quality assurance personnel, analytical chemists andbiotechnologists.

Flavour Science

Flavour Science
  • Author : J. Stephen Elmore,Andrew T. Dodson,Donald S. Mottram
  • Publisher :Unknown
  • Release Date :2013-07-29
  • Total pages :742
  • ISBN : 9780128067949
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Summary : Propylene glycol (1,2-propanediol, PG) is a solvent commonly used in the preparation of commercial food flavorings. Under acidic or basic conditions, PG can react with components of food flavorings to give new compounds. Three particular reactions are described: the reaction of PG with aldehydes and ketones to give acetals and ketals, the reaction of PG with organic acids to give mono-and di-esters, and the transesterification reaction of PG with lactones to give dihydroxy esters. The effect of propylene glycol on the sensory quality of stored food flavorings is discussed.

The Flavor Matrix

The Flavor Matrix
  • Author : James Briscione,Brooke Parkhurst
  • Publisher :Unknown
  • Release Date :2018
  • Total pages :320
  • ISBN : 9780544809963
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Summary : One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

Flavour

Flavour
  • Author : Elisabeth Guichard,Christian Salles,Martine Morzel,Anne-Marie Le Bon
  • Publisher :Unknown
  • Release Date :2016-12-27
  • Total pages :424
  • ISBN : 9781118929414
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Summary : This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

Masala Lab

Masala Lab
  • Author : Krish Ashok
  • Publisher :Unknown
  • Release Date :2021-04-15
  • Total pages :280
  • ISBN : 0143451375
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Summary : Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

The Art and Science of Foodpairing

The Art and Science of Foodpairing
  • Author : Peter Coucquyt,Bernard Lahousse,Johan Langenbick
  • Publisher :Unknown
  • Release Date :2019-10-30
  • Total pages :384
  • ISBN : 0228100844
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Summary : 10,000 flavor matches that will transform the way you eat. Foodpairing(R) is not the familiar matching of wine to food. It is pairing aromatic molecules in food ingredients to create the most delicious and exciting results possible. The enjoyment of food is determined 80 percent by aroma and 20 percent by actual taste. Based on the molecular matches in two foods it can be determined that they will taste delicious eaten together, no matter how unconventional. The concept of foodpairing was invented by the great chef Heston Blumenthal from the 3 Michelin-starred restaurant, The Fat Duck. Other culinary colleagues developed the concept further and then incorporated it into a foodpairing database for use by the food and beverage industry. Thanks to the startlingly tasty results discovered with foodpairing, it is catching on quickly. Headlines like "The Science That Could Make You Crave Broccoli More Than Chocolate" (Newsweek) have piqued the curiosity of food lovers and home cooks everywhere. Thousands of chefs around the world already use it when they design their menus. Opening with information on how to use the book, The Art and Science of Foodpairing(R) contains: Foodpairing: What it is, how it works, methodology; the database; how to create a well-balanced recipe The omnivore's dilemma: The search for variety and novelty; learned food association; acquired tastes. Aroma: The importance of aroma to our flavor experience; how aromas are changed by cooking Smell: How people smell and perceive aromas; why smell is essential to the eating experience. The Foodpairing(R) directory: 10 pairings per food, 1000 ingredients, 10,000 combinations in total. The book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more. With ten times more pairings than any other book on flavor, this will become THE go-to reference for flavor and an instant classic for anyone interested in how to eat well. The Art and Science of Foodpairing(R) is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals. Major promotion to enthusiasts and professionals in the food preparation industry and media. The Science behind Foodpairing(R) Foodpairing(R) is an exciting new method of identifying which foods go well together based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavor) with the analysis of aroma profiles derived from the chemical components of food. Using an enormous database, The Art and Science of Foodpairing(R) provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, e.g. beets, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee. Many pairings are ones we enjoy already, such as strawberries and chocolate, but the book opens the door to a wider world of unknown deliciousness, like broccoli and chocolate (what child won't go for that?). It can transform our food choices with outcomes that include good health.

The Science of Spice

The Science of Spice
  • Author : Stuart Farrimond
  • Publisher :Unknown
  • Release Date :2018-10-04
  • Total pages :224
  • ISBN : 0241302145
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Summary : Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. This is the perfect cookbook for curious cooks and adventurous foodies. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and to innovate.

Flavour Science

Flavour Science
  • Author : Belén Concejero-Pardos,Purificación Hernandez-Orte,Vicente Ferreira
  • Publisher :Unknown
  • Release Date :2013-07-29
  • Total pages :742
  • ISBN : 9780128067451
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Summary : The maturation and fining of the organoleptic character of wine continues from the end of the fermentation process until the moment of consumption, due to permanent modifications of the aromatic composition during the whole process, from grapes to wine. In order to study the potential aroma of grapes, a synthetic wine solution supplemented with grape precursors extract and with pure aromatic compounds was submitted to accelerated ageing, simulating maturation in the bottle.

Food Flavours

Food Flavours
  • Author : Carolyn Fisher,Thomas R Scott
  • Publisher :Unknown
  • Release Date :2007-10-31
  • Total pages :176
  • ISBN : 9781847550866
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Summary : How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.