chapter 1 Comparing sensory and analytical chemistry flavor analysis -- chapter 2 Relating sensory and instrumental analyses -- chapter 3 Application of sensory-directed flavor-analysis techniques -- chapter 4 An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis -- chapter 5 Preseparation techniques in aroma analysis -- chapter 6 Solid phase dynamic extraction: a technique for extracting more analytes from samples -- chapter 7 The application of chemometrics for studying flavor and off-flavor problems in foods and beverages -- chapter 8 Sensometrics: the application of multivariate analysis to sensory data -- chapter 9 Character-impact flavor compounds.