Here are the latest applications and developments in the field for food and flavour chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavour creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract dilution analysis to solve off-flavour problems, a new approach called aroma extract concentration analysis, and techniques for improving odour intensity estimates by cross modality matching.