The Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece.

Front Matter; Preface; Contents; Historical Look at the Use of Isotopic Analyses for Flavor Authentication; Two Decades of Flavor Analysis: Trends Revealed by Radiocarbon (14C) and Stable Isotope (d13C and dD) Analysis; Evaluation of Solid Phase Extraction-direct Microvial Insert Thermal Desorption for Volatile Analysis in Berry Fruits; A Rapid and Efficient HPLC Method for Determination of Vanillin and Related Phenolic Components in Vanilla Extracts Using Sub-2Am Column Technologies; Application of New oGreenA Solvents for the Extraction of Blackcurrant (Ribes Nigrum L.) Bud Volatile Compounds; Flavor and Aroma Evaluation of Foods: The Role of the Flavorist in Food Product Development; Isolation of Flavors from Aromatic Seeds with Liquid Carbon Dioxide; Identification of Potential Impact Odorants in Four Typical Maple Syrups Using Headspace Solid-phase Microextraction with Gas Chromatography-mass Spectrometry; Computer-aided Organic Synthesis as a Tool for Generation of Potentially New Flavoring Compounds from Ascorbic Acid; Butter Flavors and Microwave Popcorn: A Review of Health Issues and Industry Actions; Fat-derived Volatiles of Various Products of Cows', Goats' and Ewes' Milk; Aroma Profile of Vanilla in Bourbon Beans; Comparison of Flavor Components in Dry Sausages Obtained from Commercial and Non Fermented Sausages from Protected Origin; Production of ~ -carotene-derived Aroma Compounds by Co-oxidation of ~ -carotene Nanoemulsion; Study along Storage of Volatile Compounds of Two Fish Oils Extracted by Supercritical Carbon Dioxide; Prebaked Bread with Various Cereal Flour Sources and Effect on the Flavor and Acceptability; Volatile Compounds of Probiotic Fermented Sausages Produced Using Immobilized L. Casei on Wheat; Characterization of the Key Aroma Compounds in Colombian White Guavas (Psidium gajava L.); The Aroma of Guavas u Key Aroma Compounds and Influence of Tissue Disruption; Volatile Compounds in Supercritical Carbon Dioxide Extracts of Brown Crab (Cancer Pagurus) Processing By-product; Effect of High Hydrostatic Pressure on Volatile Profile of Cooked Turkey Breast Meat; Volatile Flavour Compounds of the Fruits of Kumquat Cultivated in North-Westem Greece; Influence of Light Exposure after Harvest on Aroma Profile of Apples - Ildr-d Pigeon; Aroma of Chocolate Produced from Tray-fermented Cocoa at Different Stages of Fermentation; Taste Relaxation Effect; Flavour Release in Lipid Rich Food Matrices; In Vitro and In Vivo Measurement Using Proton Transfer Reaction Mass Spectrometry; Comparison of Spray Drying and Refractance WindowOFront Matter; Preface; Contents; Historical Look at the Use of Isotopic Analyses for Flavor Authentication; Two Decades of Flavor Analysis: Trends Revealed by Radiocarbon (14C) and Stable Isotope (d13C and dD) Analysis; Evaluation of Solid Phase Extraction-direct Microvial Insert Thermal Desorption for Volatile Analysis in Berry Fruits; A Rapid and Efficient HPLC Method for Determination of Vanillin and Related Phenolic Components in Vanilla Extracts Using Sub-2Am Column Technologies; Application of New oGreenA Solvents for the Extraction of Blackcurrant (Ribes Nigrum L.) Bud Volatile Compounds; Flavor and Aroma Evaluation of Foods: The Role of the Flavorist in Food Product Development; Isolation of Flavors from Aromatic Seeds with Liquid Carbon Dioxide; Identification of Potential Impact Odorants in Four Typical Maple Syrups Using Headspace Solid-phase Microextraction with Gas Chromatography-mass Spectrometry; Computer-aided Organic Synthesis as a Tool for Generation of Potentially New Flavoring Compounds from Ascorbic Acid; Butter Flavors and Microwave Popcorn: A Review of Health Issues and Industry Actions; Fat-derived Volatiles of Various Products of Cows', Goats' and Ewes' Milk; Aroma Profile of Vanilla in Bourbon Beans; Comparison of Flavor Components in Dry Sausages Obtained from Commercial and Non Fermented Sausages from Protected Origin; Production of ~ -carotene-derived Aroma Compounds by Co-oxidation of ~ -carotene Nanoemulsion; Study along Storage of Volatile Compounds of Two Fish Oils Extracted by Supercritical Carbon Dioxide; Prebaked Bread with Various Cereal Flour Sources and Effect on the Flavor and Acceptability; Volatile Compounds of Probiotic Fermented Sausages Produced Using Immobilized L. Casei on Wheat; Characterization of the Key Aroma Compounds in Colombian White Guavas (Psidium gajava L.); The Aroma of Guavas u Key Aroma Compounds and Influence of Tissue Disruption; Volatile Compounds in Supercritical Carbon Dioxide Extracts of Brown Crab (Cancer Pagurus) Processing By-product; Effect of High Hydrostatic Pressure on Volatile Profile of Cooked Turkey Breast Meat; Volatile Flavour Compounds of the Fruits of Kumquat Cultivated in North-Westem Greece; Influence of Light Exposure after Harvest on Aroma Profile of Apples - Ildr-d Pigeon; Aroma of Chocolate Produced from Tray-fermented Cocoa at Different Stages of Fermentation; Taste Relaxation Effect; Flavour Release in Lipid Rich Food Matrices; In Vitro and In Vivo Measurement Using Proton Transfer Reaction Mass Spectrometry; Comparison of Spray Drying and Refractance WindowO Drying Technologies for the Encapsulation of Orange Oil; A Study of the Fate of Aspartame and Flavor Molecules in Chewing Gum Utilizing LC/MS/MS and GC/MS; Measurement of Flavor Release from the Microencapsulated Products; Characterization of a Granular Cellulose-containing Delivery System for Flavors Using Accelerated Solvent Extraction Coupled with Gas Chromatography; LC Characterisation of Peanut Skin Phytonutrients: Antioxidant, Radical-Scavenging, and Biological Activities; Stability Characteristics of Omega-3 Oils and their Randomized Counterparts; Study on the Interaction of Selected Phenolic Acids with Bovine Serum Albumin; Resveratrol, Peanut Sprout and Stilbenoids as Bioactive Ingredients Used for Development of Functional Foods or Dietary Supplements; Quantitative Analysis of Six Major Polymethoxyflavones and Six 5-hydroxylated Polymethoxyflavones in Citrus Peels; Characterization of Healthful Lipids in U.S. Runner Peanuts Using Chemometrics; Antioxidants and Antioxidant Activities of Several White and Red Wines; Composition and Antimicrobial Effects of Savory (Satureja Hortensis) Essential Oils Isolated by Different Methods; Potential Physiological Activities of Lipophilic and Hydrophilic Fractions from Australian-grown Fruits; Native vs Extracted Essential Oil: From Chemical Composition to Biological Activities; Anthocyanin: Multitargeted Phytochemical for Age-related Neurodegenerative Diseases; Hepatic Cellular Homocysteine Kinetics in the Diabetic State; In Vitro Study of Phloretin-induced Cell Death Effects in Human Liver Cancer Cells Through Inhibition of Type II Glucose Transporter; Preventive Effects of Dihydrolipoic Acid on Environmental Toxicant-induced Tumour Promotion in a Two-stage Mouse Skin Turnorigenesis Model; The In Vitro and In Vivo Inhibitory Effects of Lycopene on the Growth of Human Colon Cancer Cells; Macrophage-activating Mushroom Proteins and the Possible Pathways; Comparative Studies on Biological Activity of Inotilone and Methylinotilone from Inonohrs Species; Subject Index