Flavour Science, 1st Edition

Recent Advances and Trends

Flavour Science, 1st Edition,Wender Bredie,Mikael Petersen,ISBN9780444527424

Bredie   &   Petersen   

Elsevier Science




240 X 165

Print Book + eBook

USD 270.00
USD 450.00

Buy both together and save 40%

Print Book


In Stock

Estimated Delivery Time
USD 235.00

eBook Overview

VST (VitalSource Bookshelf) format

DRM-free included formats : PDF

USD 215.00
Add to Cart

Key Features

* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail


The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.


Food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists

Wender Bredie

Affiliations and Expertise

The Royal Veterinary and Agricultural University, Department of Food Science, Denmark

Mikael Petersen

Affiliations and Expertise

The Royal Veterinary and Agricultural University, Department of Food Science, Denmark

Flavour Science, 1st Edition

Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
Ch. 2: Genomics and Biotechnology
Ch. 3: Flavours Generated by Enzymes and Biological Systems
Ch. 4: Key Aroma and Taste Components
Ch. 5: Flavour Changes in Food Production and Storage
Ch. 6: Flavrous Generated by Thermal Processes
Ch. 7: Retention and Release
Ch. 8: Sensory-Instrumental Relationships
Ch. 9: Advanced Intrumental Analysis
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences

Cyber Week Pre-Sale | Use Code CYBOOK15

Shop with Confidence

Free Shipping around the world
▪ Broad range of products
▪ 30 days return policy

Contact Us