Many challenges facing flavor research and how they can be dealt with are discussed in this handbook by scientists from around the world. Flavor analysis continues to evolve as new techniques and insights are developed. Innovative and multidisciplinary approaches are being used to tackle the challenges associated with flavor analysis. Psychologists, physiologists, geneticists, and sensory specialists are now working together with chemists to uncover the mysteries of flavor. Although the term flavor refers to all aspects of food that are detected during consumption, this book primarily is concerned with odor and aroma. A flavor compound is a stimulant that activates a sensory receptor, producing a perception; e.g., some flavor compounds in a lemon activate receptors on the olfactory epithelium, resulting in the impression of "lemon".