Informationen zum Autor Dr Shane T. McDonald, Kalsec Inc., Kalamazoo, MI, USA David A. Bolliet, Kalsec Inc., Kalamazoo, MI, USA. Dr John E. Hayes, Department of Food Science, The Pennsylvania State University, University Park, PA, USA. Klappentext Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world.Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future.This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others. Zusammenfassung Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. Inhaltsverzeichnis List of Contributors xi Foreword xiii Preface xvii 1 Introduction: what is chemesthesis? 1 Barry G. Green 2 Psychology of chemesthesis - why would anyone want to be in pain? 8 Pamela Dalton and Nadia Byrnes 3 Spice and herb extracts with chemesthetic effects 32 Howard Haley and Shane T. McDonald 4 Molecular mechanisms underlying the role of TRP channels in chemesthesis 48 Yeranddy A. Alpizar, Thomas Voets, and Karel Talavera 5 Anatomy and physiology of chemesthesis 77 Cecil J. Saunders and Wayne L. Silver 6 Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics 92 John E. Hayes 7 Types of chemesthesis II: Cooling 106 Steven Pringle 8 Types of chemesthesis III. Tingling and numbing 134 Christopher T. Simons 9 Interactions in chemesthesis: everything affects everything else 154 Brian Byrne 10 Some like it hot! Sensory analysis of products containing chemesthetic compounds 166 Cindy Ward 11 Analytical chemistry of chemesthetic compounds 185 David A. Bolliet 12 Chemesthesis and health 227 Richard D. Mattes and Mary Jon Ludy 13 On food and chemesthesis - food science and culinary perspectives 250 Christopher R. Loss and Ali Bouzari 14 Overview of chemesthesis with a look to the future 268 E. Carstens Index 286 ...

Auteur

Dr Shane T. McDonald, Kalsec Inc., Kalamazoo, MI, USA David A. Bolliet, Kalsec Inc., Kalamazoo, MI, USA. Dr John E. Hayes, Department of Food Science, The Pennsylvania State University, University Park, PA, USA.

Texte du rabat

Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

Contenu

List of Contributors xi

Foreword xiii

Preface xvii

1 Introduction: what is chemesthesis? 1
Barry G. Green

2 Psychology of chemesthesis - why would anyone want to be in pain? 8
Pamela Dalton and Nadia Byrnes

3 Spice and herb extracts with chemesthetic effects 32
Howard Haley and Shane T. McDonald

4 Molecular mechanisms underlying the role of TRP channels in chemesthesis 48
Yeranddy A. Alpizar, Thomas Voets, and Karel Talavera

5 Anatomy and physiology of chemesthesis 77
Cecil J. Saunders and Wayne L. Silver

6 Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics 92
John E. Hayes

7 Types of chemesthesis II: Cooling 106
Steven Pringle

8 Types of chemesthesis III. Tingling and numbing 134
Christopher T. Simons