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From the Publisher"generally fascinating and beneficial to the reader....I reallyenjoyed reading this book due to the clarity maintained throughoutits presentation.... The book is extremely useful to theresearchers in the field of science and technology, in particular,to the people in flavour and senspry science. As a flavour chemist,I recommend it for its scope, readability, value and importance."(International Journal of Food Science and Technology, 2006,41, 865-866)
Consumer perception of the sense of taste is not yet fullyunderstood, and this book provides a highly detailed insight in tothe fundamental factors that may affect our preferences forparticular foods and beverages.
This information may be simply applied into new productdevelopment, and thus could be highly prized. Marketing managerstake note! (Food Australia (AIFST Journal), Vol 57,issue 6, June 2005)
"Flavor Perception will interest biologists, psychologists andfood technologists , and will be an aid to food companies trying toboost sales of their products." (Food Magazine, 2004)"Thebook provides a state-of-the-art review of the currentunderstanding of the key stages of flavour perception for thoseworking in the flavor field, whether in the academic or industrialsector. In particular it is directed at food scientists andtechnologists, ingredients suppliers and sensory scientists."(Beverage & Food World, September 2004)