Food Flavours: Biology and Chemistry By Carolyn Fisher Price Rs. 295 Pages - 165, Paperbound ISBN- 81 88689 017, Year of Pub. 2004 Contents Acknowledgements Introduction - Problems in Flavour Research - Definition of Flavour, Classification of Food Flavours, Chemical Compounds Responsible for flavour, Difficulties of flavour Chemistry Research, Objectives of Flavour Chemistry Research, References Flavour Compounds - Chemical Compound Classes and their Flavour Responses, Flavour Development during Biogenesis, Flavour Development during Food Processing, The Use of Biotechnology to Develop Flavours, Conclusion, References The Chemical Senses - Introduction, Anatomy of the Chemical Senses, Neural Development of the Chemical Senses, Receptor Mechanisms, Neural Coding, The Control of Eating, References Flavour Analysis - Subjective versus Objective, Psychophysics and Sensory Evaluation Instrumental Analysis, Sample Handling and Artefacts, References Teaching Flavour Concepts - Problem Based Learning, Tongue and Nose, Onion, Beverage, Maillard Reaction Thio-stench, References Bibliography Glossary
