Allured Publishing Corp., 1996, 242 pp

Flavor is the sensory answer to the simultaneous stimulation of the chemical senses, odor and taste. Odor impression is created by volatile molecules that are perceived by the receptors in the nose. The chemistry of these compounds is relatively well known, due to the availability of a very suitable analytical procedure for this class of compounds; namely, gas-chromatography. Much less is known about flavor active compounds that have low or no volatile at room temperature. Newer developments in analytical procedures other than gas-chromatography allow investigations into this interesting class of compounds. The following contributions are the proceedings of a symposium conducted by the Division of Agricultural & Food Chemistry, American Chemical Society, at its National Meeting in Chicago, Illinois, August 20-24, 1995. The complexity of the topic, and the many diverse approaches to research on it, have produced a wide range of contributions. In order to create a certain coherence in the sequence of the contributions, the book is organized into the following categories: analysis, taste and precursors and interactions.