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Flavour science is a multidisciplinary subject encompassing biochemical, chemical and physical aspects of food science, the organic chemistry of natural products as well as the physiology and psychology of sensory perception. Over the past 25 years, the science has developed from a systematic study of organic compounds found in the volatiles of food into a science which aims to provide an understanding for all aspects of flavour from its generation in the food to its perception during eating. Flavour Science reflects these developments by presenting the latest research in the subject from international contributors. It is divided into seven subject areas reflecting the major divisions of flavour science, namely: Flavour of Biological Origin, Biotechnological Production of Flavour, Chirality and Flavour, Thermally Generated Flavour, Novel Methods of Flavour Analysis, Sensory Methods in Flavour, and the currently "hot" topics of Flavour Binding and Flavour Release. This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area. It will have wide appeal to professionals, graduates, postgraduates and researchers in all areas of food science.
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"This book is a must for everyone who is interested in or working in the field of flavours, as well as those in research, development and production as in sensory analysis and flavour formulation." (Chemical Sense, Vol 22 No 3 1997)
"...Recommended not only to flavour specialists but also to food engineers and nutritionists who will find many new and actual aspects." (Die Nahrung Food 41 1997)
"... a wealth of information about a wide range of cutting edge research in the field of flavour science." "... essential ..." (Food Quality and Preference, Vol 9, No 3, 1998, pp 179-180)
"... a useful source of reference to flavour researchers." (Carbohydrate Polymers, Vol 61, No 1/2, p 269)
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