"One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings." — BOOK JACKET. Read more... Content: Ch. 1. An overview of flavor perception — Ch. 2. Flavor and the information age — Ch. 3. Flavor analysis — Ch. 4. Flavor formation in fruits and vegetables — Ch. 5. Changes in food flavor due to processing — Ch. 6. Flavor release from foods — Ch. 7. Off-flavors and taints in foods — Ch. 8. Flavoring materials — Ch. 9. Flavoring materials made by processing — Ch. 10. Artificial flavoring materials — Ch. 11. Flavor potentiators — Ch. 12. Flavorists and flavor creation — Ch. 13. Flavor production — Ch. 14. Flavor applications — Ch. 15. Flavor legislation and religious dietary rules — Ch. 16. Quality control. Abstract: "One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings." — BOOK JACKET