<p>Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.</p> <p>The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. <i>Flavour Science</i>, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.</p> <p>This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. </p><ul><li>Focuses on the rapidly changing field of flavor science</li><li>Includes the latest information on the physiology, chemistry and measurement of flavor</li><li>Presents practical information on the flavor industry and emerging trends</li></ul>