Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments an

Annotation The flavour of a food is one of its most important qualities. Edited by two leading authorities in the field, and with a distinguished international

This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers an

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the

A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a