Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold numbers into a better understanding of smell and taste. Using more ancillary techniques helps sensory scientists and analytical chemists elucidate how chemical constituents can influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry and the application of odor activity values, as well as solid-phase dynamic extraction and pre-separation techniques. The book provides a broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures throughout.