This book, edited by Elisabeth Guichard, delves into all aspects of flavor perception, covering aroma, taste, and the role of the trigeminal nerve, from the composition of food to receptor and central level perception. It addresses a growing need for multidisciplinary approaches in understanding the mechanisms involved in flavor perception.

The text presents the fundamentals of sensory anatomy and provides essential knowledge on the molecules responsible for flavor perception, their release from the food matrix during the eating process, and their retention and transformation by bodily fluids within the oral and nasal cavities. It also explores current insights into multimodal interactions.

This work further examines recent advancements in flavor science, including the characterization of molecules, their interaction with food matrices, and the increasing consideration of physical-chemical and physiological events during oral processing.