The contents of this exciting title include reviews of the biological basis of smell and taste and the value-adding applications of smell and taste research to industry around the world. The book demonstrates the central role for human sensory research in developing successful products in billion-dollar global markets, e.g. the fragrance and wine industries. A further important aspect covered by this book is the development and use of artificial chemical sensing which is now a vital tool in new food and cosmetic product development.

The editors of Tastes and Aromas, Graham Bell and Annesley Watson have drawn together an impressive list of internationally-known chemosensory authorities to provide a book that will be a vital tool to sensory scientists, food, beverage and cosmetic companies and to all those researching or teaching in this subject.