Flavor Measurement - Manley, Use of Statistical Methods,Flavor Characterization using adsorbent trapping -Thermal Desorption or Direct Thermal Desorption-Gas Chromatography and Gas Chromatography Mass spectrometry,Biases in analytical flavor profiles introdused by isolation methods,Gas Chromatrography-Olfactometry, Measuring consumer acceptance ;of flavors,Measurement of flavor ny sensory descriptive techniques,Basic concepts and programs for multidimensional scaling. Charactereization of oror quality through sorting and multidimensional scaling, Odorants as chemical Messsengers, The Psychology and Neuropsychology of flavors, sensory methods for Sweetener Evaluation, Mechanjsm of human sweet taste and implicaations for rational sweetner design, Essential Oils as components of Mixtures,analysis and Differentiation, Methods to establish origin of flavors, emphasis on the flavor and extract manufacturer, Safety Evaluation of flavoring substances.