Coverart for item
The Resource Tastes & aromas : the chemical senses in science and industry, edited by Graham A. Bell, Annesley J. Watson

Tastes & aromas : the chemical senses in science and industry, edited by Graham A. Bell, Annesley J. Watson

Label
Tastes & aromas : the chemical senses in science and industry
Title
Tastes & aromas
Title remainder
the chemical senses in science and industry
Statement of responsibility
edited by Graham A. Bell, Annesley J. Watson
Contributor
Subject
Language
eng
Summary
"In this age of commercial imperatives, Tastes and Aromas offers an unusual insight into the industrialist's perspective on applications of smell and taste in the global food, wine and perfume industries. The book reviews the progress being made in this field of science and offers new information and insights to practitioners of sensory research in industry, those teaching and studying in this fast-emerging area, and anyone who wishes to learn more about the exotic chemical senses of smell, taste and pungency."--BOOK JACKET
Cataloging source
DLC
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Bell, Graham A
  • Watson, Annesley J
http://library.link/vocab/subjectName
  • Chemical senses
  • Food
  • Chemical senses
Label
Tastes & aromas : the chemical senses in science and industry, edited by Graham A. Bell, Annesley J. Watson
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • Preface
  • Acknowledgments
  • Contributors
  • Ch. 1.
  • senses: Meeting biological needs/
  • D. M. Stoddart
  • p. 1
  • p. 12
  • Ch. 2.
  • From sweets to hot peppers: Genetic variation in taste, oral pain, and oral touch/
  • L. M. Bartoshuk
  • K. E. Cunningham
  • G. M. Dabrila
  • Ch. 3.
  • Introduction to the sense of smell: Understanding odours from the study of human and animal behaviour/
  • S. L. Youngentob
  • p. 23
  • Ch. 4.
  • Introduction to the sense: The role of pungency in food flavours/
  • J. Prescott
  • p. 38
  • Ch. 5.
  • Meeting industry needs: The European perspective/
  • D. H. Lyon
  • p. 50
  • Ch. 6.
  • value of sensory science to the food product developer and food processor/
  • J. Weller
  • p. 59
  • Ch. 7.
  • Understanding the foreign palate: Sensory evaluation in Asian markets/
  • G. A. Bell
  • Hae-Jin Song
  • p. 65
  • p. 75
  • Ch. 8.
  • smell test based on odour recognition by Japanese people, and its application/
  • S. Saito
  • S. Ayabe-Kanamura
  • T. Kobayahawa
  • Ch. 9.
  • Indonesia: Taste preferences of A+ consumers/
  • K. Easton
  • G. A. Bell
  • p. 83
  • Ch. 10.
  • role of strategic and applied sensory research in the perfume and flavour industries/
  • J. Lambeth
  • p. 92
  • Ch. 11.
  • Using analytical sensory techniques to understand wine preference/
  • A. C. Noble
  • p. 98
  • p. 105
  • Ch. 12.
  • Accounting for several related sources of variation in chemosensory psychophysics/
  • J. C. Walker
  • M. Kendal-Reed
  • W. T. Morgan
  • p. 114
  • Ch. 13.
  • Product maps for sensory ranking and categorical data/
  • D. J. Best
  • J. C. W. Rayner
  • M. O'Sullivan
  • p. 120
  • Ch. 14.
  • How sensory cells encode information: The processes that underlie sensitivity to chemical stimuli, their quality and their quantity/
  • P. H. Barry
  • S. Balasubramanian
  • J. W. Lynch
  • Ch. 15.
  • Information coding in the mammalian olfactory system/
  • S. L. Sullivan
  • p. 130
  • Ch. 16.
  • Anatomy of the peripheral chemosensory systems: How they grow and age in humans/
  • B. Key
  • p. 138
  • Ch. 17.
  • Future technologies envisaged from molecular mechanisms of olfactory perception/
  • G. A. Bell
  • p. 149
  • Ch. 18.
  • Electronic sensor technologies for the food and allied industries/
  • A. Mackay-Sim
  • p. 161
  • Ch. 19.
  • Marine chemical signals: Dispersal, eddy chemotaxis, urine pheromones, and the development of a chemotactic robot/
  • J. Atema
  • p. 172
  • Ch. 20.
  • Electronic noses for sensing and analysing industrial chemicals/
  • D. B. Hibbert
  • p. 180
  • Ch. 21.
  • Probabilities and possibilities: On-line sensors for food processing/
  • D. Barnett
  • p. 189
  • Ch. 22.
  • How machines can understand smells and tastes: Controlling your product quality with neural networks/
  • D. C. Levy
  • B. Naidoo
  • p. 199
  • Index.
  • p. 208
Control code
ocm51163722
Dimensions
24 cm.
Extent
xiv, 214 p.
Isbn
9780632055449
Lccn
99039060
Other physical details
ill.
Label
Tastes & aromas : the chemical senses in science and industry, edited by Graham A. Bell, Annesley J. Watson
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • Preface
  • Acknowledgments
  • Contributors
  • Ch. 1.
  • senses: Meeting biological needs/
  • D. M. Stoddart
  • p. 1
  • p. 12
  • Ch. 2.
  • From sweets to hot peppers: Genetic variation in taste, oral pain, and oral touch/
  • L. M. Bartoshuk
  • K. E. Cunningham
  • G. M. Dabrila
  • Ch. 3.
  • Introduction to the sense of smell: Understanding odours from the study of human and animal behaviour/
  • S. L. Youngentob
  • p. 23
  • Ch. 4.
  • Introduction to the sense: The role of pungency in food flavours/
  • J. Prescott
  • p. 38
  • Ch. 5.
  • Meeting industry needs: The European perspective/
  • D. H. Lyon
  • p. 50
  • Ch. 6.
  • value of sensory science to the food product developer and food processor/
  • J. Weller
  • p. 59
  • Ch. 7.
  • Understanding the foreign palate: Sensory evaluation in Asian markets/
  • G. A. Bell
  • Hae-Jin Song
  • p. 65
  • p. 75
  • Ch. 8.
  • smell test based on odour recognition by Japanese people, and its application/
  • S. Saito
  • S. Ayabe-Kanamura
  • T. Kobayahawa
  • Ch. 9.
  • Indonesia: Taste preferences of A+ consumers/
  • K. Easton
  • G. A. Bell
  • p. 83
  • Ch. 10.
  • role of strategic and applied sensory research in the perfume and flavour industries/
  • J. Lambeth
  • p. 92
  • Ch. 11.
  • Using analytical sensory techniques to understand wine preference/
  • A. C. Noble
  • p. 98
  • p. 105
  • Ch. 12.
  • Accounting for several related sources of variation in chemosensory psychophysics/
  • J. C. Walker
  • M. Kendal-Reed
  • W. T. Morgan
  • p. 114
  • Ch. 13.
  • Product maps for sensory ranking and categorical data/
  • D. J. Best
  • J. C. W. Rayner
  • M. O'Sullivan
  • p. 120
  • Ch. 14.
  • How sensory cells encode information: The processes that underlie sensitivity to chemical stimuli, their quality and their quantity/
  • P. H. Barry
  • S. Balasubramanian
  • J. W. Lynch
  • Ch. 15.
  • Information coding in the mammalian olfactory system/
  • S. L. Sullivan
  • p. 130
  • Ch. 16.
  • Anatomy of the peripheral chemosensory systems: How they grow and age in humans/
  • B. Key
  • p. 138
  • Ch. 17.
  • Future technologies envisaged from molecular mechanisms of olfactory perception/
  • G. A. Bell
  • p. 149
  • Ch. 18.
  • Electronic sensor technologies for the food and allied industries/
  • A. Mackay-Sim
  • p. 161
  • Ch. 19.
  • Marine chemical signals: Dispersal, eddy chemotaxis, urine pheromones, and the development of a chemotactic robot/
  • J. Atema
  • p. 172
  • Ch. 20.
  • Electronic noses for sensing and analysing industrial chemicals/
  • D. B. Hibbert
  • p. 180
  • Ch. 21.
  • Probabilities and possibilities: On-line sensors for food processing/
  • D. Barnett
  • p. 189
  • Ch. 22.
  • How machines can understand smells and tastes: Controlling your product quality with neural networks/
  • D. C. Levy
  • B. Naidoo
  • p. 199
  • Index.
  • p. 208
Control code
ocm51163722
Dimensions
24 cm.
Extent
xiv, 214 p.
Isbn
9780632055449
Lccn
99039060
Other physical details
ill.

Library Locations

    • Sydney Jones LibraryBorrow it
      Chatham Street, Liverpool, L7 7BD, GB
      53.403069 -2.963723
Processing Feedback ...