The flavour of food, its aroma and taste, is one of the most important factors of food choice and acceptance by the consumer. Flavour research has developed considerably in the last decade, progressing from analytical investigations of aroma and taste-active compounds to an interdisciplinary science that aims to understand the complex mechanisms involved in the perception of flavour. It still remains a challenge, however, and often results in a relatively poor predictability of the sensory effects of a complex flavour in a given food matrix. This volume presents the most recent findings delivered by international contributors at the 10th Weurman Flavour Research Symposium. The covered topics reflect the major developments made in flavour analysis, flavour biosynthesis, and flavour biotechnology, as well as current advances in the study of flavour binding, flavour release, and flavour perception. This book provides an up-to-date overview of international flavour research as we enter this new millennium. It will be an important reference for professionals, graduates, postgraduates, and academic and industrial researchers in all areas of food science.