Tastes and Aromas The Chemical Senses In Science and Industry

Tastes and Aromas offers an unusual and invaluable insight into the industrialist's perspective on applications of smell and taste in the global food, wine and perfume industries. This important new book reviews the progress being made in this field of science and offers new information and insights to practitioners of sensory research in industry, those teaching and studying in this fast-emerging area, and anyone who wishes to learn more about the exotic chemical senses of smell, taste and pungency.The contents of this exciting title include reviews of the biological basis of smell and taste and the value-adding applications of smell and taste research to industry around the world. The book demonstrates the central role for human sensory research in developing successful products in billion-dollar global markets, e.g. the fragrance and wine industries. A further important aspect covered by this book is the development and use of artificial chemical sensing which is now a vital tool in new food and cosmetic product development.The editors of Tastes and Aromas, Graham Bell and Annesley Watson have drawn together an impressive list of internationally-known chemosensory authorities to provide a book that will be a vital tool to sensory scientists, food, beverage and cosmetic companies and to all those researching or teaching in this subject.

Graham Bell serves at the School of Medical Sciences, University of New South Wales, Sydney, Australia. He is a member of the Commonwealth Scientific and Industrial Research Organization. Annesley J. Watson is the editor of Tastes and Aromas: The Chemical Senses In Science and Industry, published by Wiley.