The new U.S. patent law : what impact on chemical inventions? -- Olestra versus natural lipids : a critical review -- Human gustation and flavor -- Advances in dairy flavor chemistry -- Perceivable odorants in fresh and heated sweet cream butters -- The effect of manipulating ripening temperatures on Cheddar cheese flavor -- Relationships between the odor and flavor attributes and the volatile composition and gross composition of cheese -- Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis -- Determination of taste-active compounds in a bitter Camembert cheese and evolution of their impact on taste during ripening -- Characterization of volatile flavors in enzyme-modified and natural Cheddar cheese -- Development of characteristic flavor in idiazabal cheese adding commercial lipases -- Effect of milk composition and heating on flavor and aroma of yogurt -- Flavor characteristics of tempe -- Compositions and contents of catechins in various kinds of fresh tea leaves : comparisons between Assam variety and China variety -- Quantitative change of glycosides as aroma precursors during the oolong tea manufacturing process -- The application of HPLC analysis of anthocyanins to differentiate red grapes and wines -- Enantiomeric distribution of [alpha]-pinene, [beta]-pinene, sabinene and limonene in various citrus essential oils -- GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit -- Headspace composition of virgin olive oil evaluated by solid phase microextraction : relationship with the oil sensory characteristics -- Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety -- The olive biophenols : hedonic-sensory descriptors of EVOO and WOTOs in the mediterranean aliment culture -- Headspace aroma of "wild onion" trees -- Flavor profiling of 12 edible European truffles -- SDE-GC-MS profiling of short- and long-term ripened fermented sausages -- Chemistry of fried food flavors -- Formation of geraniol-related compounds in ginger -- Role of L-serine and L-threonine in the generation of sugar-specific reactive intermediates during the Maillard reaction -- Production of short chain fatty acid esters by Pseudomonas fragi CRDA 037 grown on a synthetic medium -- Production of representative cooked mussel extracts and evaluation by GC/O of the aroma characteristics of mussels during their storage -- Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry -- Quality and sensory acceptance of a potassium chloride added fish sauce -- Optimization for the analysis of pyrazines in aqueous solution by direct immersion-solid phase microextraction -- Development of a trapping system for isolation of volatile flavor compounds from different food matrices -- Optimization of vacuum distillation methods for the extraction of volatile compounds of oysters Crassostrea gigas -- Preparative separations of [alpha]-ionone and [alpha]-damascone enantiomers with simulated moving bed chromatography -- Gas chromatography/olfactometry panel training : a time-intensity approach for odor evaluation -- Identification of alcoholic beverages by coupling gas chromatography and electronic nose -- Application of electronic nose for coffee and ready to drink beverage -- Use of nuclear techniques for the measurement of trace elements in food, part 2 -- The suitability of Fourier transform infrared methodology for the prediction of dimethylamine content in frozen minced hake -- Application of fast atom bombardment (FAB) and atmospheric pressure chemical ionization (APCI) mass spectrometry for the identification of lipids and their oxidation products -- A two-method comparative analytical approach for the spectrophotometric determination of total iron content in various Greek red and white wines -- Confirmation of synthetic (fossil fuel) origin of individual components in a complex flavor by GC/C/IRMS d13C and accelerator mass spectrometry 14C measurement -- Considerations in the development of food processing and products for long-term space missions in a near self-sufficient environment -- Quality characteristics and storage stability of virgin olive oil -- Organoleptic, microbiological and physicochemical changes of dry-salted olives of Thassos variety stored under different conditions -- Comparative organoleptic evaluation of different types of black table olives -- Stability of microencapsulated caraway (Carum Carvie L.) essential oil -- Recent findings on the quality of high fructose corn syrup -- Diets of whole versus partitioned food : caloric dilution and disease risk : a review -- Flavor, health and nutritional quality of pre-germinated brown rice -- Hepatic acute-phase response of healthy and partially hepatectomized rats to mycotoxin -- Aroma and antioxidant properties of Roman chamomile (Anthemis Nobilis L.) -- Changes in antioxidant concentration of virgin olive oil during thermal oxidation -- Canola/Rapeseed hull phenolics as potential free radical scavengers -- Radical-scavenging activities of citrus essential oils and their components : detection using 1, 1-diphenyl-2-picrylhydrazyl -- Occurrence and antioxidative activity of 1'-acetoxychavicol acetate and its related compounds in the rhizomes of Alpinia galanga during cooking -- Mass transport properties of foods -- Development of an analytical method to establish criteria for PET recycling for direct food contact applications -- Influence of polymer packaging on the aroma of strawberry syrup -- Active polymer packagings to increase the time of food safety theoretical.