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Acree, T.E. 1993.

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Bioassays in Flavor Research.
In Flavor Science: Sensible Principles and Techniques. T.E. Acree and R. Teranishi (Ed.), 1-22. American Chemical Society, Washington DC.

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These truths are universally acknowledged: flavor is an important part of food quality, improved quality is the goal of food research, and flavor is caused by chemicals in food. In pursuit of these truths, two questions have remained most pressing: "What are these flavor chemicals?" and "How do they work?" The purpose of this book is to present some answers to the first question. The techniques of CharmAnalysis and AEDA are explored as possible tools used in answering the question of "What are these flavor chemicals?"

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