Preface.

1. Measuring proximal stimuli involved in flavour perception (Andrew J. Taylor and Joanne Hort, Division of Food Sciences, University of Nottingham, UK).

2. The role of oral processing in flavour perception (Jon F. Prinz and Rene De Wijk, Wageningen Centre for Food Sciences, Wageningen, The Netherlands).

3. The cellular basis of flavour perception: taste and aroma (Nancy E. Rawson and Xia Li, Monell Chemical Senses, Philadelphia, USA).

4. Structural recognition between odorants, olfactory-binding proteins and olfactory receptors, first events in odour coding (J.C. Pernollet and Loïc Briand, INRA, Jouy En Josas, France).

5. Oral chemesthesis: an integral component of flavour (Barry G. Green, School of Medicine, Yale University, Connecticut, USA).

6. Flavour perception and the learning of food preferences (Anthony A. Blake, Firmenich SA, Geneva, Switzerland).

7. Functional magnetic resonance imaging of human olfaction (M. Wiesmann, Abteilung für Neuroradiologie, Universitätsklinikum München – Großhadern, München, Germany, Birgit Kettenmann, Department of Radiology, Virginia Commonwealth University Health System, Virginia, USA and Gerd G. Kobal, Sensory Research, WSA Philip Morris USA, Richmond, Virginia, USA).

8. Flavor interactions at the sensory level (Russell R. Keast, Pamela H. Dalton and Paul A.S. Breslin, Monell Chemical Senses Centre, Philadelphia, USA).

9. Psychological processes in flavour perception (John Prescott, School of Psychology, James Cook University, Cairns, Australia).

Index.