How Flavor Works: The Science of Taste and Aroma [Choi; Han - Wiley - Blackwell]
- ISBN/EAN
- 9781118865477
- Editore
- Wiley - Blackwell
- Formato
- Brossura
- Anno
- 2015
- Pagine
- 240
Disponibile
83,70 €
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business.
How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
Maggiori Informazioni
| Autore | Choi Nak-Eon; Han Jung H. |
|---|---|
| Editore | Wiley - Blackwell |
| Anno | 2015 |
| Tipologia | Libro |
| Lingua | Inglese |
| Indice | 1 What is Taste? 1 Four basic tastes, as proposed by Aristotle 5 Taste is complex 7 Most food ingredients are tasteless, odorless, and colorless 7 Variations in odor during fermentation and aging due to changes in molecular weight 10 2% is not a small amount 12 2 The Origins of Taste: Why do we Taste? 15 Sweetness is for identifying energy sources (Carbohydrates) 15 Umami is a tool used to search for proteins 22 Carbohydrates are for sweetness, proteins are for umami, but what are lipids for? 28 Saltiness: the ocean was the source of all life 30 The role of salt in cooking is not merely to provide saltiness 33 The contrast effect 33 The suppression effect 34 Acidity monitors the biological metabolism 34 Bitterness: if it’s bitter, spit it out! 37 Some people enjoy bitter tastes 39 The reason we consume caffeine despite its bitterness 40 The olfactory sense is the dominant sensory perception of animals 42 The search for food 42 Avoid danger! 43 Know who it is! 44 Find a mate! 45 References 46 3 Taste is General Science 47 Taste improves with harmonized combinations 48 The taste of meals = saltiness + umami + savory flavor 48 The taste of dessert (and fruit) = sweetness + sourness + sweet odor 49 Tastes influence odors 50 Food has to be dissolved for us to taste and chewed to enhance the taste 52 The main ingredients influence taste and odor 53 Sound has an influence on taste 55 Visuals, colors, and food styles 55 Why does color exist? 57 The basic structure of pigment: why are there no naturally blue foods? 59 Perception varies with individual differences and conditions 61 Differences due to age and sex 61 Individual variation is also significant 63 Differences due to race and history 65 The preference for smells is constantly changing 66 References 67 4 How do we Smell Odors? 69 Olfactory receptors are G-protein coupled receptors 69 G-Receptors differentiate isomers, resulting in different odors 71 G-Receptors perceive multiple chemical substances 73 G-Receptors work simply as on/off switches 75 Depending on the binding affinity to receptors, similar molecules can be recognized as completely different tastes and odors 76 The broad spectrum of the olfactory sense 77 The transduction of sensory signals 79 Olfactory fatigue is also a functional activity for life 80 The recognition and integration of perceptions 82 Parts of the brain 82 Continuous circulations in the loop 83 G-Receptors can perceive light 85 Understanding G-receptors can provide many answers 85 Pheromones are not mysterious substances 89 References 89 5 What Creates Smell? 91 Odorous molecules are mainly created by plants 91 Why do plants produce aroma compounds? 92 Attracting bacteria, insects, and animals 92 As a defensive mechanism 94 Attacking tools 95 Coincidental byproducts 96 Animals generally smell odorants, not produce them 97 Animal-origin raw materials 97 Unconditional surrender to pheromones 98 Is body odor a coincidental byproduct? 99 Most flavors that we enjoy are created by cooking 100 Flavor production by enzymatic or microbial fermentations 101 Flavor production by heat processes 104 Flavor production by pyrolysis: smoke flavor 106 Compound flavor: creation of new flavors by mixing various odors 107 References 108 6 Technological Advancements Brought about by the Love of Flavors 109 Why do people combine flavors? 112 How many flavors are there in the world and how many ingredients are required to make all of these flavors? 114 How many odorous chemicals are needed to create a tomato flavor? 116 Perfumers and flavorists create flavors 119 Olfactory training: flavorists must first distinguish odorous chemicals before creating compound flavors 120 Compounding flavors: aromas are completed through imagination 124 To become a perfumer, a heavy smoking habit and age do not matter 126 The important factor is harmony 126 Applications of compound flavors 128 Types of odorants 128 Synthetic flavors versus natural flavors: which is safer? 129 Advantages and limitations of natural flavors 137 Advantages and limitations of compound flavors 138 References 139 7 How Flavors Influence us 141 Brain development began with the olfactory sense 141 The human olfactory sense is less sensitive and inarticulate 144 Humans’ sense of smell has degenerated greatly 145 Proust phenomenon: odor-evoked autobiographical memory 146 Sensorial preference changes destinies 147 Do silkworms only eat mulberry leaves? 148 Humans live with smells 149 Stage of development 149 What happens if you can no longer feel taste or smell? 150 Are humans free from pheromones 152 The healing power of aromas 156 Aromatherapy 157 Aromachology 158 Phytoncide 159 Is geosmin foul or pleasant? 161 Multiple chemical sensitivity (mcs): there are people who are really intolerant to odorous chemicals 162 References 164 8 Taste is Regulated by Flavor, and Flavor is Regulated by the Brain 167 The sense of smell is directly connected to the imbic system, in other words, to survival and emotion 167 Neuroplasticity in the brain 169 Is synesthesia a malfunction or a blessing? 170 Taste is a typical phenomenon of synesthesia and neuroplasticity 172 Orbitofrontal cortex: where sight, taste, smell, and touch meet 173 Taste is a part of pleasure, and that pleasure becomes a part of taste 174 Experience affects taste: familiar foods are preferred 176 The feeling of disgust can be acquired through learning 177 Taste is affected by temperature 178 Price: expectation affects the taste 179 Prejudices are effective at distorting perceived senses 180 Even the data from an expert research firm cannot promise success in sales 181 Sensorial perception is an illusion 183 Taste and aroma do not exist 185 A good product image makes it taste better 185 References 187 9 The Future of Taste and Aroma 189 Raw ingredient resources gradually become simplified and their original aromas disappear 189 More scientific technologies will be incorporated into the culinary arts 190 What is the difference between cooking and the processing of foods? 192 Aroma-releasing television or movies 194 Is the taste of processed foods inferior to that of natural foods? 196 Is it true that obsessions with flavors and seasonings have decreased? 199 Do technological developments of taste modifications induce obesity or become a key solution to the problem? 201 Technology of satiety: technology of cognitive science for taste and olfactory senses is the technology of the future 202 Satiety control 203 The era of supernormal stimuli 205 References 206 10 Concluding Remarks 207 References 211 Index 213 |
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