A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determin

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet pro

This work presents a definitive interpretation of the current status of and future trends in natural products—a dynamic field at the intersection of chemistry

The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our respo