Flavour

Discover the intricate world of flavour perception with Flavour by Elisabeth Guichard, published by John Wiley and Sons Ltd in 2016. Spanning an impressive 432 pages, this comprehensive guide delves into the multifaceted aspects of flavour, exploring aroma, taste, and the vital role of the trigeminal nerve.

From the fundamental composition of food to the intricate processes occurring at the peri-receptor and central levels, Guichard provides an engaging and informative exploration of how we experience flavour. Whether you are a culinary enthusiast, a food scientist, or simply curious about the senses, this book is an essential resource that invites you to deepen your understanding of taste and sensation. Don't miss the opportunity to enhance your knowledge with this authoritative text on flavour perception.