The chemistry of foods and beverages is of continual importance to growers,
processors, manufacturers, and, ultimately, the consumer. The chemistry of foods
and beverages is important in understanding most aspects of foods and beverages
including their ultimate fate—consumer acceptability. Regardless of the other nu￾merous desirable attributes of a successfully marketed food or beverage, an accept￾able flavor is still a major asset. Other food constituents and ingredients are also
important in the formulation of foods and beverages. Rapid changes in food chem￾istry and technology require frequent updating of recent progress. This book is a
compilation of selected papers from two conferences. The first conference was con￾cerned with the quality of foods and beverages which was the theme of the Second
International Flavor Conference held in Athens, Greece, July 20-24, 1981. The
conference, held under the auspices of the Hellenic Republic Ministry of
Agriculture, was cosponsored by the Agricultural and Food Chemistry Division of
the American Chemical Society, the Institute of Food Technologists, and the
American Society of Flavor Chemists, Inc. It was cohosted by the Food Chemistry
Department of the University of Ioannina, the Cereal Institute, Thessaloniki, and
the Greek Institute of Food Scientists.