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The genetics and neuroscience of flavour
Richard D Newcomb, Kathrin Ohla Flavour 2013, 2:17 (1 May 2013)
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Editor’s summary
This new article collection explores how the fields of genetics and neuroscience are beginning to impact on our understanding of flavour experience, how it is produced and what underpins individual differences. |
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Technology at the dining table
Charles Spence, Betina Piqueras-Fiszman Flavour 2013, 2:16 (11 March 2013)
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Review of The Life of Cheese: Crafting Food and Value in America by Heather Paxson
Jon D Holtzman Flavour 2013, 2:15 (4 March 2013)
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A touch of gastronomy
Charles Spence, Caroline Hobkinson, Alberto Gallace, Betina Piqueras Fiszman Flavour 2013, 2:14 (19 February 2013)
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Q&A: Harold McGee, the curious cook
Harold McGee Flavour 2013, 2:13 (4 February 2013)
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The name of deliciousness and the gastrophysics behind it
Ole G Mouritsen, Lars Duelund, Luis A Bagatolli, Himanshu Khandelia Flavour 2013, 2:9 (9 January 2013)
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Gastrophysics in the brain and body
Per Møller Flavour 2013, 2:8 (9 January 2013)
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A biophysicist in the kitchen
Félix M Goñi Flavour 2013, 2:7 (9 January 2013)
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Culinary precisions as a platform for interdisciplinary dialogue
Erik Fooladi, Anu Hopia Flavour 2013, 2:6 (9 January 2013)
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Physics in the kitchen
Peter Barham Flavour 2013, 2:5 (9 January 2013)
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Network analysis and data mining in food science: the emergence of computational gastronomy
Sebastian E Ahnert Flavour 2013, 2:4 (9 January 2013)
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Gastrophysics-do we need it?
Ole G Mouritsen, Jens Risbo Flavour 2013, 2:3 (9 January 2013)
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Texture, taste and aroma: multi-scale materials and the gastrophysics of food
Thomas A Vilgis Flavour 2013, 2:12 (9 January 2013)
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Integration of gastronomy and physics for innovation
Erik van der Linden Flavour 2013, 2:11 (9 January 2013)
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The molecules we eat: Food as a medium to communicate science
Amy C Rowat Flavour 2013, 2:10 (9 January 2013)
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Book review: “Taste what you’re missing: the passionate eater’s guide to why good food tastes good” by Barb Stuckey
Charles Spence Flavour 2013, 2:2 (1 January 2013)
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Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend
Hervé This Flavour 2013, 2:1 (1 January 2013)
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Differential effects of exposure to ambient vanilla and citrus aromas on mood, arousal and food choice
René A de Wijk, Suzet M Zijlstra Flavour 2012, 1:24 (1 December 2012)
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Differential effects of exposure to ambient vanilla and citrus aromas on mood, arousal and food choice |
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Review of ‘Taste Matters: Why We Like the Foods We Do’ by John Prescott
Charles Spence Flavour 2012, 1:23 (1 December 2012)
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'Taste Matters: Why We Like the Foods We Do' by John Prescott |
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A genetic variant near olfactory receptor genes influences cilantro preference
Nicholas Eriksson, Shirley Wu, Chuong B Do, Amy K Kiefer, Joyce Y Tung, Joanna L Mountain, David A Hinds, Uta Francke Flavour 2012, 1:22 (29 November 2012)
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A genetic variant near olfactory receptor genes influences cilantro / coriander preference |
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Book Review: ‘Neurogastronomy: how the brain creates flavor and why it matters’ by Gordon M. Shepherd
Charles Spence Flavour 2012, 1:21 (1 November 2012)
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'Neurogastronomy: How the brain creates flavour and why it matters' by Gordon M. Shepherd |
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Subtle changes in the flavour and texture of a drink enhance expectations of satiety
Keri McCrickerd, Lucy Chambers, Jeffrey M Brunstrom, Martin R Yeomans Flavour 2012, 1:20 (31 October 2012)
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Increased thickness and creaminess of a drink led to increased expected fullness but only thickness increased the expectation that the drink would suppress hunger over time. |
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Q&A: the science of cocktails
Tony Conigliaro Flavour 2012, 1:19 (12 October 2012)
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Tony Conigliaro talks to Flavour about the science of cocktail making |
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Review of "The Table Comes First: family, France, and the Meaning of Food" by Adam Gopnik
Mark C Pachucki Flavour 2012, 1:18 (1 October 2012)
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Review of "The Table Comes First: family, France, and the Meaning of Food" by Adam Gopnik |
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"We only eat what we like" or do we still?
Georges M Halpern Flavour 2012, 1:17 (19 September 2012)
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What do we like in food? The list is long and open-ended. We obviously follow our senses: sight, smell, taste, texture, diverse sounds. We also eat because it’s time and we are hungry... |
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Review of ‘Educated tastes: food, drink, and connoisseur culture’ edited by Jeremy Strong
Mark C Pachucki Flavour 2012, 1:16 (3 September 2012)
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Review of “The kitchen as laboratory” edited by César Vega, Job Ubbink, and Erik van der Linden
Ole G Mouritsen Flavour 2012, 1:15 (8 August 2012)
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Review of "The Kitchen as Laboratory" edited by Cesar Vega, Job Ubbink, and Erik van der Linden |
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Discrimination of roast and ground coffee aroma
Ian Fisk, Alec Kettle, Sonja Hofmeister, Amarjeet Virdie, Javier Kenny Flavour 2012, 1:14 (1 August 2012)
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Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation. |
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Enhancing saltiness in emulsion based foods
Mita Lad, Louise Hewson, Bettina Wolf Flavour 2012, 1:13 (18 July 2012)
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Duplex emulsions were used to enhance saltiness without increasing salt content. |
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Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages
Charles Spence, Mary Ngo Flavour 2012, 1:12 (2 July 2012)
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Q&A: The Nordic food lab
Lars Williams Flavour 2012, 1:11 (11 June 2012)
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The edible cocktail: the effect of sugar and alcohol impregnation on the crunchiness of fruit
Elke Scholten, Miriam Peters Flavour 2012, 1:10 (11 June 2012)
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Heritable differences in chemosensory ability among humans
Richard D Newcomb, Mary B Xia, Danielle R Reed Flavour 2012, 1:9 (16 May 2012)
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People show marked differences in their ability to detect many flavors, this paper reviews the role of genetics underlying these differences in perception. Most of the genes identified to date encode receptors responsible for detecting tastes or odorants. |
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Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups
Lilli Mauer, Ahmed El-Sohemy Flavour 2012, 1:8 (2 May 2012)
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Assessing the impact of the tableware and other contextual variables on multisensory flavour perception
Charles Spence, Vanessa Harrar, Betina Piqueras-Fiszman Flavour 2012, 1:7 (2 May 2012)
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The emerging science of gastrophysics and its application to the algal cuisine
Ole G Mouritsen Flavour 2012, 1:6 (4 April 2012)
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The emerging science of gastrophysics and its application to the algal cuisine |
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No rapid recovery of sensory-specific satiety in obese women
Remco C Havermans, Anne Roefs, Chantal Nederkoorn, Anita Jansen Flavour 2012, 1:5 (4 April 2012)
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Seaweeds for umami flavour in the New Nordic Cuisine
Ole G Mouritsen, Lars Williams, Rasmus Bjerregaard, Lars Duelund Flavour 2012, 1:4 (21 March 2012)
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Food aroma affects bite size
René A de Wijk, Ilse A Polet, Wilbert Boek, Saskia Coenraad, Johannes HF Bult Flavour 2012, 1:3 (21 March 2012)
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The role of attention in flavour perception
Richard J Stevenson Flavour 2012, 1:2 (21 March 2012)
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The role of attention in flavour perception |
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Welcome to Flavour
Peter J Barham, Per Møller Flavour 2012, 1:1 (21 March 2012)
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