Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.<ul><li>Covers the analysis and characterisation of aromas and taste compounds</li><li>Examines how aromas can be created and predicted</li><li>Reviews how different flavours are perceived</li></ul>