LEADER 02461nam 2200541 450 001 9910140487003321 005 20231010123952.0 010 $a9781118865460 010 $a1-118-86545-6 010 $a1-322-43695-9 010 $a1-118-86546-4 010 $a1-118-86543-X 035 $a(CKB)2670000000583717 035 $a(EBL)1880171 035 $a(MiAaPQ)EBC1880171 035 $a(Au-PeEL)EBL1880171 035 $a(CaPaEBR)ebr10992797 035 $a(CaONFJC)MIL674977 035 $a(OCoLC)886673225 035 $a(EXLCZ)992670000000583717 100 $a20140808d2015 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aHow flavor works?$b[electronic resource] $ethe science of taste and aroma /$fNak-Eon Choi, Jung H. Han 210 1$aChichester, West Sussex :$cJohn Wiley & Sons Inc.,$d2015. 215 $a1 online resource (244 p.) 300 $aDescription based upon print version of record. 311 $a1-118-86547-2 320 $aIncludes bibliographical references and index. 327 $aWhat is taste? -- The origin of taste: why do we feel taste? -- Taste is general science -- How do we smell odors? -- What creates smell? -- Technological advancements brought by the love of flavors -- Flavors influence us deeply -- Taste is regulated by flavor, and flavor is regulated by the brain -- The future of taste and aroma -- Ending remarks. 330 $aTaste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals 606 $aTaste 606 $aSmell 615 0$aTaste. 615 0$aSmell. 676 $a612.8/7 700 $aChoi$b Nak-Eon$f1965-$0860855 702 $aHan$b Jung H.$f1964- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910140487003321 996 $aHow flavor works$91921023 997 $aUNINA