Chemistry of Taste: Mechanisms, Behaviors and Mimics explores all of the links between physiology and chemoreception mechanisms, genetic determination of taste ability, olfaction, psychophysics, integration of taste and smell, and human taste preferences and consumer test models. These links are established by building a tool box of taste and olfaction mechanisms, and adding layers of taste and smell interactions, the psychological and cognitive aspects of
taste and olfaction stimuli, and elements that drive consumer preferences. The book includes a short section on advanced analytical approaches to the prediction and understanding of human behavior based on advanced chemical analyses. Chemistry of Taste bridges the gap between biochemical mechanisms and why
consumers choose certain products, giving companies a competitive advantage. Since this book spans and integrates a wide spectrum of narrow disciplines that all contribute to the human sensory experience, the material is fresh and unlike any existing publications. Furthermore, this book will appeal to a wide audience, including food and beverage professionals, flavor and fragrance professionals, and pharmaceutical professionals who are responsible for the palatability of orally ingested
products.