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The Science of Taste and Flavor

 

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Science, Technology and Business Division
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Graphic:  Label with Harrison's Flavoring Extracts surrounded by embellishments  of flowers and fruits.Harrison's flavoring extracts. Phila., c1868. Prints and Photographs Online Catalog, Library of Congress.

American Chemical Society. Chemistry of taste: mechanisms, behavior, and mimics. Peter Given and Dulce Paredes, editors. Washington, American Chemical Society, 2002. 362 p. (ACS symposium series, 825)
   Developed from a symposium sponsored by the Division of Agriculture and Food Chemistry at the 219th National Meeting of the American Chemical Society, San Francisco, California, March 26-30, 2000.
   Includes bibliographical references.
   QP456.A447 2002

Analysis of taste and aroma. Edited by J.F. Jackson and H.F. Linskens. Berlin, New York, Springer, c2002. 269 p. (Molecular methods of plant analysis, v. 21)
   Includes bibliographical references.
   QK865.M57 vol. 21

Attokaran, Mathew. Natural food flavors and colorants. Hoboken, Wiley-Blackwell, 2011. 429 p. (IFT Press Series)
   Includes bibliographical references.
   TP418.A88 2011 <SciRR>

Brillat-Savarin, Jean Anthelme.  The physiology of taste, or, Meditations on transcendental gastronomy.  New York, Alfred A. Knopf, 2009.  446 p.
   Includes bibliographical references.
   TX637 .B8613 2009
   Translated and edited by M.F.K. Fisher; with an introduction by Bill Buford.
   Uniform title:     Physiologie du goût.
   First published 1845.

Burdock, George A. Fenaroli's handbook of flavor ingredients. 6th ed. Boca Raton, CRC Press/Taylor & Francis Group, c2010. 2135 p.
   Includes bibliographical references.
   TP418.B86 2010 <SciRR>

Chartier, Franc¸ois. Taste buds and molecules: the art and science of food, wine, and flavor. Hoboken, Wiley, 2012. 223 p.
   Includes bibliographical references.
   TX726.X4413 2012

Food Flavor perception. Edited by Andrew J. Taylor and Deborah Roberts. Oxford, UK, Ames, IA, Blackwell Pub., c2004. 283 p.
   Includes bibliographical references.
   QP456.F56 2004

Food flavors: chemical, sensory and technological properties. Edited by Henryk Jelen´. Boca Raton, CRC Press/Taylor & Francis Group, c2012. 492 p. (Chemical & functional properties of food components)
   Includes bibliographical references.
   TX531.F66 2012.

Food flavour technology. Edited by Andrew J. Taylor and Robert S.T. Linforth. 2nd ed. Chichester, U.K, Ames, IA, Wiley-Blackwell, c2010.
360 p.
   Includes bibliographical references.
   TP418.F65 2010 <SciRR>
Photo:  man with blindfold eating.
Blindfold test for flavor of cooked dehydrated spinach. Regional agricultural research laboratory, Albany, California. Prints and Photographs Online Catalog, Library of Congress.

Food: the history of taste.
Edited by Paul Freedman. Berkeley, University of California Press, c2007. 368 p. (California studies in food and culture, 21)
   Bibliography: p. 358-361.
   TX353.F668 2007 <SciRR>

Genetic variation in taste sensitivity. Edited by John Prescott and Beverly J. Tepper. New York, Marcel Dekker, Inc., c2004. (Food science and technology, 135)
   Includes bibliographical references.
   QP456.G46 2004

Handbook of fruit and vegetable flavors. Edited by Y.H. Hui, Raquel P.F. Guine´ and others. Hoboken, Wiley, c2010. 1095 p.
   Includes bibliographical references.
   TP440.H357 2010 <SciRR>

Handbook of olfaction and gustation. 2nd ed. Edited by Richard L. Doty. New York, Marcel Dekker, c2003. 1121 p. (Neurological disease and therapy, 32)
   Includes bibliographical references.
   QP455.H36 2003 <SciRR>

The neurobiology of taste and smell. 2nd ed. Edited by Thomas E. Finger. Wayne L. Silver, and Diego Restrepo. New York, Wiley-Liss, c2000. 479 p.
   Includes bibliographical references.
   QP455.N47 2000

Reineccius, Gary. Flavor chemistry and technology. 2nd ed. Boca Raton, Taylor & Francis, c2006. 489 p.
   Includes bibliographical references.
   TP372.5.H43 2006

The sense of taste. Elizabeth J. Lynch and Alexander P. Petrov, editors. New York, Nova Science Publishers, c2012. 292 p. (Otolaryngology research advances)
   Includes bibliographical references.
   QP456.S46 2012

Shepherd, Gordon M. Neurogastronomy: how the brain creates flavor and why it matters. New York, Columbia University Press, c2012. 241 p.
   Bibliography: p. 243-255.
   Not Yet in LC

Stevenson, Richard J. The psychology of flavour. Oxford, Oxford University Press, c2009. 300 p.
   Bibliography: p. 259-294.
   QP456.S74 2009

Stuckey, Barb. Taste what you're missing, the passionate eater's guide to why good food tastes good. New York, Free Press, 2012. 407 p.
   Bibliography: p.383-388.
   TX631.S836 2012

Successful flavors: from formulation to QC to applications and beyond. Edited by Gerard Mosciano. Carol Stream, IL, Allured Pub. Corp., c2006. 240 p.
   Includes bibliographical references.
   TP418.S83 2006

Photo: man using a complex looking machine
Studying why fruits taste that way.
E.K. Nelson of the Department of Agriculture doing tests on the essential oils or "flavor-giving" content of fruits and vegetables.
Surburg, Horst and Johannes Panten. Common fragrance and flavor materials: preparation, properties and uses. 5th ed. Weinheim, Wiley-VCH, c2006. 318 p.
   Includes bibliographical references.
   TP418.B38 2006

Tastes & aromas: the chemical senses in science and industry. Edited by Graham A. Bell and Annesley J. Watson. Sydney, Australia, Malden, MA, UNSW Press/Blackwell Science, 1999. 214 p
   Includes bibliographical references.
   QP455.T385 1999

Umami, a basic taste: physiology, biochemistry, nutrition, food science. Edited by Yojiro Kawamura and Morley R. Kare. New York. M. Dekker, c1987. 649 p. (Food science and technology, 20)
   Proceedings of the First International Symposium on Umami, held Oct. 7-10, 1985, Lihue, Kauai, Hawaii.
   Includes bibliographical references.
   QP562.G5 U46 1987

Compiled by Alison P. Kelly
January, 2013
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