Intending this text to serve as a suitable text for undergraduate and graduate level courses as well as a reference text for those in academia or industry, Reineccius (food science and nutrition, U. of Minnesota) provides an introduction to the essentials of flavor chemistry and flavor technology. Seven chapters on flavor chemistry discuss flavor perception, sources and uses of information, flavor analysis, flavor formation in fruits and vegetables, changes in food flavor due to processing, flavor release from foods, and off-flavors and taints in foods. The remaining chapters cover flavoring materials, flavoring material made by processing, artificial flavoring materials, flavor potentiators, flavorists and flavor creation, flavor production, flavor applications, flavor legislation and religious dietary rules, and quality control. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)