| Introduction | Soichi Arai, Department of Nutrition, Tokyo University of Agriculture | |
| Palatability of food and brain science. | Takashi Yamamoto, Faculty of Human Sciences, Osaka University | |
| Gastronomy and texture | Akiko Kawabata, Faculty of Agriculture, Tokyo University of Agriculture | |
| Psychological considerations of food hedonics. | Sumio Imada, Department of Psychology, Hiroshima Shudo University | |
| Protease-catalyzed synthesis of flavor-enhancing oligopeptides. | Keiichi Aso, Department of Food Science and Technology, Nippon Veterinary and Animal Science University | |
| Relationship between freshness and palatability of fish. | Morihiko Sakaguchi, Faculty of Agriculture, Kyoto University | |
| Mechanisms involved in the improvement of the taste of meat during conditioning. | Toshihide Nishimura, Faculty of Applied Biological Science, Hiroshuma University | |
| The flavors of fermented foods-The significance of fermentation for producing food fragrances. | Takeo Koizumi, Department of Brewing and Fermentation, Tokyo University of Agriculture | |
| Studies on the flavor characteristics “Koku” and “Atsumi” in some tasty foodstuffs. | Yoichi Ueda, Food Research & Development Laboratories, Ajinomoto Co., Inc. | |
