Flavor chemistry and technology 24

has offered limited, significant literature to the public domain (there are some notable
exceptions).
As mentioned earlier, the flavor literature began to grown quickly in the early 1970s.
Over a ten-year period (mid-1960s to mid-1970s), academic and government research
laboratories became fascinated with this field, and numerous research groups came into
existence. These groups were spread across the world with the largest number in Europe,
the U.S., and Japan. The groups organized meetings and published the proceedings of
these meetings in book form. The Weurman Symposium (1975) was one of the first such
symposia to be held and is widely respected today as the premier flavor meeting (held in
Europe every three to four years). Other national and international meetings focusing on
flavor came into existence (e.g., Greek [Charlambous] and German [Wartburg
symposia]). Today, the American Chemical Society (Ag and Food Division) is the U.S.
home for the dissemination of flavor research (as it is defined in this book) in meeting
(ACS national meetings), journal (J. Agric. Food Chem.) and book (ACS books) forms.
A key point however, is that the literature changed from primarily single authored to
edited volumes, and the work became that of the academic community as opposed to
industry. It is this authors opinion that meetings and subsequent symposium proceedings
are good mechanisms to disseminate current, original research, but they are less suitable
to provide a basis for teaching or obtaining comprehensive coverage of a topic. Thus, in
this authors view, the field suffers from an overabundance of academic publications in
the flavor field and too few contributions by individuals with experience in the industry.
We acknowledge the works of Ashurst [1416], Saxby [17,18], Ziegler and Ziegler [19]
and DeRovia [20] as good quality, recent, industry authored contributions.
There have been few textbooks offered in this area. Heath and Reineccius [21]
authored a text (the precursor of this one) combining a view of both academic and
industry activities and Taylor [22] has recently edited a textbook that is also a cross
section of both segments of the field. (See Table 2.1 for books.)

2.3 JOURNALS

A second source of information in the flavor field is journals: scientific as well as trade
journals. While flavor research appears in many scientific journals, journals that are
particularly well respected and focus on flavor (by this texts definition) include the J. of
Agricultural and Food Chemistry (American Chemical Society), Flavour and Fragrance
J. (John Wiley and Sons) and Perfumer and Flavorist (Allured Pub. Corp.). As noted,
many other journals publish flavor research, but these journals are typically general in
scope (e.g., Food Chemistry, Z. Lebens. Unters. Forschung, J. Science Food Agriculture
and J. Food Science) or focus on a commodity/discipline (e.g., Food Engineering, Cereal
Chemistry, J. Dairy Science, and Lipid Chemistry) where flavor may also be relevant.
The majority of these journals are now online, so retrieval of articles is simple if ones
library/company has a subscription to this service.
Today trade journals abound, and flavor is a common topic (e.g., Snack Food &
Wholesale Bakery, New Products, Prepared Foods, Food Processing, Food Technology,