Food chemistry : sensory analysis and mechanisms /
edited by Logan Bowman.
- New York : Syrawood Publishing House, c2016.
- vii, 204 pages : color illustrations ; 29 cm
Food aroma affects bite size -- Place-based taste: geography as a starting point for deliciousness -- "We only eat what we like" or do we still? -- Looking for crossmodal correspondences between classical music and fine wine -- Can you find the golden ratio in your plate? -- The emerging science of gastrophysics and its application to the algal cuisine -- Comparative biology of taste: insights into mechanism and function -- Does the type of receptable influence the crossmodal association between colour and flavour? A cross-cultural comparison -- The pleasure of food: underlying brain mechanisms of eating and other pleasures -- Q&A: the science of cocktails -- Seaweeds for umami flavour in the New Nordic Cuisine -- On the psychological impact of food colour -- Subtle changes in the flavour and texture of a drink enhance expectations of satiety -- Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups -- A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience -- Enhancing saltiness in emulsion based foods -- The edible cocktail: the effect of sugar and alcohol impregnation on the crunchiness of fruit -- A genetic variant near olfactory receptor genes influences cilantro preference -- Plate shape and color interact to influence taste and quality judgments -- Taste and appetite -- Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting -- Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages -- Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend -- Taste as a social sense: rethinking taste as a cultural activity -- Grape expectations: how the proportion of white grape in Champagne affects the ratings of experts and social drinkers in a blind tasting,
"This book presents all the processes associated with sensory analysis of food in the most comprehensible manner. This book brings together detailed explanations of the various concepts like mechanisms of taste and flavor, evolution of taste organs, multi-sensory perception of flavor, influence of genetics in flavor chemistry and perception, etc."--Back cover.