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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

Flavoring essences. --- Flavor. --- Tastes --- Food --- Sensory evaluation --- Taste --- Essences and essential oils --- Food additives --- Analysis

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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.

Flavor. --- Tastes --- Food --- Sensory evaluation --- Taste --- Analysis --- Flavor --- Taste Perception --- Physiological effect. --- Biotechnology. --- Taste. --- Taste Perception.

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Flavor --- Odors --- Smell --- Saveur --- Odeurs --- Odorat --- Olfaction --- Aromas --- Fragrances --- Scents --- Smells --- Tastes --- Chemical senses --- Senses and sensation --- Nose --- Sensory evaluation --- Food --- Taste --- Analysis --- Odours

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This book examines the relationship between class and culture in 1930's Britain. Focusing on the reading and cinema-going tastes of the working classes, Robert James' landmark study combines rigorous historical analysis with a close textual reading of visual and written sources to appraise the role of popular leisure in this fascinating decade.Drawing on a wealth of original research, this lively and accessible book adds immeasurably to our knowledge of working-class leisure pursuits in this contentious period. It is a key intervention in the field, providing both an imaginative approach to the

Great Britain -- Civilization -- 20th century. --- Working class -- Recreation -- Great Britain -- History -- 20th century. --- Working class --- Business & Economics --- Labor & Workers' Economics --- History --- Recreation --- Great Britain --- Civilization --- Commons (Social order) --- Labor and laboring classes --- Laboring class --- Labouring class --- Working classes --- Employment --- Social classes --- Labor --- 1930s Britain. --- cinema-going tastes. --- class and culture. --- cultural history. --- leisure pursuits. --- literary studies. --- popular leisure. --- reading tastes. --- social history. --- working classes.

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In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct.Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Umami (Taste) --- Flavor. --- Food --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Tastes --- Sensory evaluation --- Taste --- Glutamic acid --- Analysis. --- Chemistry --- Composition --- Analysis