Flavour (eBook)

From Food to Perception

Elisabeth Guichard, Christian Salles, Martine Morzel, Anne-Marie Le Bon (Herausgeber)

eBook Download: EPUB

2016 | 1. Auflage
424 Seiten
Wiley-Blackwell (Verlag)
978-1-118-92939-1 (ISBN)

Infos

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.
The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions.
This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

Elisabeth Guichard, Christian Salles, Martine Morzel and Anne-Marie Le Bon, Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France

Inhalt

Lists of Contributors vii

Preface xi

List of Abbreviations xiii

1 Olfactory system in mammals: structural and functional anatomy 1
Anne-Marie Le Bon, Frédérique Datiche, Jean Gascuel & Xavier Grosmaitre

2 Odorant metabolizing enzymes in the peripheral olfactory process 34
Jean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure & Fabrice Neiers

3 The vertebrate gustatory system 57
Maik Behrens & Wolfgang Meyerhof

4 Bioadhesion and oral fluids--perireceptor modulators of taste perception? 79
Christian Hannig, Matthias Hannig & Martine Morzel

5 Basic physiology of the intranasal trigeminal system 109
Florence Gingras-Lessard & Johannes Frasnelli

6 Characterization of aroma compounds: structure, physico-chemical and sensory properties 126
Henryk Jelen & Anna Gracka

7 Characterization of taste compounds: chemical structures and sensory properties 154
Anni Laffitte, Fabrice Neiers & Loïc Briand

8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes 192
Isabelle Cayeux & Christian Starkenmann

9 Interactions between aroma compounds and food matrix 208
Laurianne Paravisini & Elisabeth Guichard

10 Aroma release during in-mouth process 235
Andrea Romano

11 Release of tastants during in-mouth processing 266
Christian Salles

12 Interactions between saliva and flavour compounds 284
Francis Canon & Eric Neyraud

13 Orthonasal and retronasal perception 310
Thomas Hummel & Han-Seok Seo

14 Perception of mixtures of odorants and tastants: sensory and analytical points of view 319
Thierry Thomas-Danguin, Carmen Barba, Christian Salles & Elisabeth Guichard

15 Odour mixture coding from the neuronal point of view 341
Patricia Duchamp-Viret

16 Multisensory flavour perception 373
Charles Spence

Index 395

Textauszug

List of Abbreviations

3D

3 dimensions

γι

activity coefficient

ABT

1-aminobenzotriazole

Aco

anterior cortical nucleus of amygdala

ADH

alcohol dehydrogenase

AEDA

aroma extract dilution analysis

AI

agranular insular cortex

AL

antennal lobe

AMP

adenosine-5'-monophosphate

AOB

accessory olfactory bulb

AON

anterior olfactory nucleus

AOS

allene oxide synthase

APCI-MS

atmospheric pressure chemical ionization-mass spectrometry

aPCx

anterior piriform cortex

aPRP

acidic proline-rich protein

ATP

adenosine triphosphate

AUC

area under the curve

BLA

basolateral nucleus

BNPP

bis-p-nitro-phenylphosphate

BOLD

blood-oxygen-level dependent

bPRP

basic proline-rich protein

Ca

calcium

cAMP

cyclic adenosine monophosphate

CaSR

calcium sensing receptor

CAVI

carbonic anhydrase VI

CD

cyclodextrin

CG

concentration of the volatile in the headspace

cGMP

cyclic guanosine monophosphate

CHARM

combined hedonic aroma response measurement

CIT

citral

CM

concentration of the volatile compound in the matrix

CNGC

cyclic nucleotide gated channels

CNV

cranial nerve 5

CYP

cytochrome P450 enzyme

Da

dalton

DE

dextrose equivalent

DF

detection frequency

DIMS

direct injection-mass spectrometry

dliq

liquid density (kg L−1)

DOSY

diffusion ordered spectroscopy investigation

DP

deep pyramidal cell

EEG

electro-encephalogram

EgCG

epigallocatechin gallate

EGF

epidermal growth factor

ENaC

epithelial sodium channel

EOG

electro-olfactogram

EPL

external plexiform layer

ER

endoplasmic reticulum

ERP

event-related potentials

ESP

exocrine-gland-secreting peptide

FB

feedback interneuron

FDA

food and drug administration

FF

feed forward interneuron

FFT

furfurylthiol

FID

flame ionisation detection

fMRI

functional magnetic resonance imaging

FPR

formyl peptide-like receptor

FSCM

finger span cross modality

GBC

globose basal cell

GC-GOOD

gas chromatography-global olfactometry omission detection

GC-MS

gas chromatography-mass spectrometry

GC-O

gas chromatography-olfactometry

GC-PO

gas chromatography-pedestal olfactometry

GC-R

gas chromatography recomposition-olfactometry

GDP

guanosine diphosphate

GG

Grueneberg ganglion

GL

glomerular layer

GMP

guanosine 5'-monophosphate

GPCR

G protein-coupled receptor

gPRP

glycosylated proline-rich protein

Gr

granule cells

GRAS

generally regarded as safe

GrL

granular cell layer

GSH

glutathione

GST

glutathione-S-transferase

HEK

human embryonic kidney cell

HPL

hydroperoxide lyase

HPLC

high performance liquid chromatography

Hst

histatin

IAA

isoamyl acetate

IBMX

3-isobutyl-1-methylxanthine

IDP

intrinsically disordered protein

IL

infralimbic cortex

IMAC

in-mouth air cavity

Imax

maximum intensity of the release profiles

IMP

inosine-5'-monophosphate

IPL

internal plexiform layer

ISO

International Standards Organization

K

gas matrix partition coefficient

Kd

dissociation constant

ki

molar concentration

Ki

molar fraction

km

mass fraction

L

liter

LCN1

lipocalin-1

LEC

lateral entorhinal cortex

LH

lateral hypothalamus

LISS

ligand-induced selective signaling

LN

local interneurons

LOT

lateral olfactory tract

Ma

molar mass of air (28.8 g mol−1)

MC

mitral cell

MCL

mitral cell layer

MDR

multidrug resistance

mGluR

metabotropic glutamate receptor

Mliq

molar mass of liquid (g mol−1)

MMP-3

matrix metalloproteinase 3

MOE

main olfactory epithelium

Mp

multipolar cell

MRI

magnetic resonance imaging

MRP

multidrug resistance-associated protein

MSG

monosodium glutamate

MUC

mucin

MUC1

mucin 1

MUC5B

mucin 5B

MUC7

mucin 7

NaCl

sodium chloride

NHDC

neohesperidin dihydrochalcone

NIF

nasal impact frequency

NLOT

nucleus of the lateral olfactory tract

NMP

negative mucosal potential

NMR

nuclear magnetic resonance

NPY

neuropeptide Y

NTS

nucleus tractus solitarius

OASIS

original aroma simultaneously input to the sniffing port method

OAV

odour activity value

OB

olfactory bulb

OBP

odorant-binding protein

OC

olfactory cortex

OCT

octanol/al

OE

olfactory epithelium

OEC

olfactory ensheathing cell

OFC

orbito-frontal cortex

OM

olfactory mucosa

OME

odorant metabolizing enzyme

ONL

olfactory nerve layer

OR

olfactory receptor

ORN

olfactory receptor neuron

OSN

olfactory sensory neuron

OT

odour threshold

OT

olfactory tubercle

P

pressure (Pa)

saturated vapour pressure of compound i (Pa)

PCx

piriform cortex

PEEK

poly-ether-ether-ketone

PET

positron emission tomography

pgC

periglomerular cells

Pgp

P-glycoprotein

PI3

phosphoinositide-3

PI3K

phosphoinositide-3-kinase

PIP3

phosphatidylinositol-(3, 4, 5)-trisphosphate

PLC

phospholipase C

PLco

posterolateralcortical nucleus of amygdala

PN

projection neuron

pPCx

posterior piriform cortex

PPI

polyproline I

PPII

polyproline II

PRH2 protein

proline-rich protein HaeIII subfamily 2

PROP

6-n-propylthiouracil

PRP

proline-rich protein

PRV

phase ratio variation

PTC

phenylthiocarbamide

PTFE

polytetrafluoroethylene

PTR-MS

proton transfer reaction mass spectrometry

QSAR

quantitative structure activity relationships

QSPR

quantitative structure property relationships

R

gas constant (8.314 J mol−1 K−1)

RAS

retronasal aroma simulator

RI

retention index

RMS

rostral migratory stream

RNA

ribonucleic acid

RNAi

RNA interference

SCM

single chain monellin

SCOPe

structural classification of proteins

sIgA

secretory immunoglobulin A

SL

semilunar cell

SNIF

surface of nasal impact frequency

SNP

single nucleotide polymorphism

SO

septal organ

SON

supraoptic nucleus

SP

superficial pyramidal cell

SPLUNC2

short palate, lung and nasal epithelium clone 2

SPME

solid phase micro-extraction

ST

sulfotransferase

SVP

saturated vapour pressure

T

temperature (K)

T1R1

taste receptor type 1, member 1

T1R2

taste receptor type 1, member 2

T1R3

taste receptor type 1, member 3

TAS1R

taste 1 receptor

TAS2R

taste 2 receptor

TDS

temporal dominance of sensations

TGF-α

transforming growth factor-alpha

TI

time-intensity

TM

trans-membrane

Tmax

time to reach maximum intensity

ToF

time-of-flight

TRP

transient receptor potential

Trp

tryptophan

TT

tenia tecta

UGT

UDP-glucuronosyltransferase

V1

first branch of the trigeminal nerve

V2

second branch of the trigeminal nerve

V3

third branch of the trigeminal nerve

VEG

von Ebner's glands

VEGP

von Ebner's...

Produkt-Details

• Erscheint lt. Verlag: 26.10.2016
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: aroma • Aromastoffe, Riechstoffe, Kosmetika • characterisation of molecules • Chemie • Chemistry • composition of food • evolution in flavour science • Flavor, Perfume & Cosmetic Science • flavour perception • Food Science & Technology • Food Science & Technology Special Topics • Lebensmittelforschung u. -technologie • Lebensmittelsensorik • multimodal interactions • physic-chemical • sensory perception • Sensory Science • Spezialthemen Lebensmittelforschung u. -technologie • Taste • trigeminal nerve
• ISBN-10: 1-118-92939-X / 111892939X
• ISBN-13: 978-1-118-92939-1 / 9781118929391