By Taylor, A.J. and Mottram, D.S. (1996) The Royal Society of
pp. xiv + 472. ISBN 085404-702-6. Price £69.50.
The full review of this publication has been published in Chemical Senses recently.
The book FLAVOUR SCIENCE, Recent Developments contains the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK on 23-26 July 1996. This book is indispensable for everyone who wants to keep up-to-date on the most recent developments in the area of flavour science.
The introduction to this book reads as follows:
"Flavour science is a multidisciplinary subject encompassing biochemical, chemical and physical aspects of food science, the organic chemistry of natural products and the physiology and psychology of sensory perception. Over the past 25 years, the science has developed from a systematic study of organic compounds found in the volatiles of food into a science which aims to provide an understanding for all aspects of flavour from its generation in the food to its perception during eating.
Flavour Science reflects these developments by presenting the latest research in the subject from international contributors. It is divided into seven subject areas reflecting the major divisions of flavour science, namely: Flavours of Biological Origin; Biotechnological Production of Flavour; Chirality and Flavour; Thermally Generated Flavour; Novel Methods of Flavour Analysis; Sensory Methods in Flavour; and the currently "hot" topics of Flavour Binding and Flavour Release. This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area. It will have appeal to professionals, graduates, postgraduates and researchers in all areas of food science."
This symposium was attended by 105 invited participants from 17 countries in Europe, America, Asia and Australia. The book contains 86 lectures, posters and workshop presentations. These are mainly research papers and are divided into seven subject areas.
The lay-out of the book is of a high standard, tables and formulas are clear and the text is easy to read. This book is a must for everyone, who is interested in or working in the field of flavours, as well in the areas of research, development and production, as in sensory analysis and flavour formulation.
Reprinted by Leffingwell & Associates, 2006, with Permission