Aroma & taste

Volatile molecules constitute about 80% of a foods flavour experience, compared to 20% from the taste (sweet, salty, sour, bitter, umami). Thus making good food is a lot about making food that smells nice!

Here are some books that cover the olfactory sides of molecular gastronomy:

  • Gordon M. Shepherd: Neurogastronomy: How the Brain Creates Flavor and Why It Matters (2011, 288p) ISBN: 0231159102
  • Illustrated presentation of the work of Richard Axel and Linda Buck, leading to the 2004 Nobel Prize in medicine
  • Charles Sell: Understanding fragrance chemistry (2008, 350p) ISBN: 1932633383
  • Avery Gilbert: What the nose knows – The science of scent in everyday life (2008, 304p) ISBN: 140008234X
  • Luca Turin: The secret of Scent: Adventures in Perfume and the Science of Smell  (2006, 224p)  ISBN: 0061133833
  • Gary Reineccius: Flavor Chemistry and Technology (520p, 2004)  ISBN: 1566769337
  • Mandy Aftel, Daniel Patterson: Aroma: The Magic of Essential Oils in Foods and Fragrance  (2004, 216p)  ISBN: 1579652646
  • A. J. Taylor, Deborah D. Roberts: Flavour Perception  (2004, 304p)  ISBN: 1405116277
  • David J. Rowe: Chemistry and Technology of Flavours and Fragrances  (2004, 336p)  ISBN: 084932372X
  • Chandler Burr: The Emperor of Scent: A True Story of Perfume and Obsession  (2004, 352p)  ISBN: 0375759816
  • Kathryn Deibler: Handbook of Flavor Characterization (2003, 384p)  ISBN: 0824747038
  • Spanier, Shahidi, Parliment and Ho: Food Flavors and Chemistry: Advances of the New Millenium (2002, 654p)  ISBN: 0854048758
  • Ray Marsili: Flavor, Fragrance and Odor Analysis (2001, 440p)  ISBN: 0824706277
  • Gray Kunz, Peter Kaminsky: The Elements of Taste (2001, 272p)  ISBN: 0316608742
  • G. Takeoka, M. Güntert, K.-H. Engel: Aroma Active Compounds in Foods  (2001, 304p) ISBN: 0841236941
  • Mandy Aftel: Essence and Alchemy: A Book of Perfume (2001, 272p)  ISBN: 0865475539
  • Sarach J. Risch, Chi-Tang Ho: Flavor Chemistry: Industrial and Academic Research  (2000, 192p)  ISBN: 0841236402
  • Karl A. Swift: Current topics in Flavours and Fragrances – Towards a new millennium of Discovery  (1999, 235p)  ISBN: 075140490X
  • C. Fischer, T. Scott: Food Flavours: Biology and Chemistry (1997, 176p)  ISBN: 0854045384
  • K. Bauer, D. Garbe, H. Surburg: Common Fragrance and Flavor Materials  (1997, 278p)  ISBN: 3527288503
  • H. Maarse: Trends in Flavour Research (1994, 528p)  ISBN: 0444815872
  • H. Maarse: Volatile Compounds in Foods and Beverages (1991, 784p)  ISBN: 0824783905

Some books about taste as well:

  • T. Hofmann, C.-T. Ho, W. Pickenhagen: Challenges in Taste Chemistry and Biology (2003, 304p)  ISBN: 0841268529
  • P. Given, D. Paredes: Chemistry of Taste: Mechanisms, Behaviours and Mimics (2002, 376p)  ISBN: 0841237344

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