Content: Trends in industrial flavor research / Charles H. Manley —
Recent developments in academic flavor research / Gary A. Reineccius —
Lipids in flavor formation / Fereidoon Shahidi —
Critical flavor compounds in dairy products / T.H. Parliment and R.J. McGorrin —
Biosynthesis of plant flavors : analysis and biotechnological approach / Wilfried Schwab —
Natural flavor production using enzymes / Thomas A. Konar —
Flavor and package interactions / Sara J. Risch —
Citrus flavor stability / Russell Rouseff and Michael Naim —
Issues in gas chromatography-olfactometry methodologies / Jane E. Friedrich and Terry E. Acree —
Studies on potent aroma compounds generated in Maillard-type reactions using the odor-activity-value concept / Peter Schieberle, Thomas Hofmann, and Petra Mu?nch —
Flavor release and flavor perception / A.J. Taylor ... [et al.].