FLAVOR CHEMISTRY: INDUSTRIAL AND ACADEMIC RESEARCH (ACS Symposium Series 756). Sara J. Risch and Chi-Tang Ho, eds. Published by American Chemical Society; distributed by Oxford University Press, 198 Madison Ave., New York, NY 10016-4314. ISBN: 0-8412-3640-2. 2000. 180 pp.$95.

Flavor chemistry has progressed significantly since the development of the discipline. The emphasis has shifted from the comprehensive identification of volatile compounds in foods to determining the impact of specific volatile compounds on the flavor notes perceived by humans with the ultimate goal of enhancing consumer acceptability. This book is a compilation of a symposium cosponsored by the Institute of Food Technologists and the American Chemical Society Division of Agricultural and Food Chemistry in June 1998 and addresses the current state of the art in flavor chemistry.

Current and future trends in flavor chemistry are highlighted in the 11 chapters authored by experts in flavor chemistry. Throughout the book, the current research focus in linking instrumental technology of flavor chemistry to human perception through identification of volatile compounds that make a significant impact on flavor perception is emphasized. The chapters are well written, with a focus on the flavor challenges that must be addressed to provide foods with high flavor quality and high consumer acceptability. Although it is not possible to include all aspects of flavor chemistry in one book, the editors have successfully addressed pertinent issues.

The field of flavor chemistry is undergoing an evolution, with the final result expected to be a greater understanding of how humans perceive food flavor, as well as greater strides in improving consumer acceptability. Food scientists interested in flavor chemistry and analysis will find valuable information throughout the book. The book has set a benchmark for the future of flavor chemistry and the exciting times ahead.

Terri D. Boylston ,Assistant Professor, Dept. of Food Science and Human Nutrition, Iowa State University, Ames, Iowa.

HANDBOOK OF DAIRY FOODS AND NUTRITION, 2nd ed. Gregory D. Miller, Judith K. Jarvis, and Lois D. McBean. CRC Press, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431-9868 (phone 800-272-7737; fax 800-374-3401; e-mail [email protected]; www.crcpress.com). ISBN: 0-8493-8731-0. 2000. 423 pp. $89.95.

The nutritional and health benefits of milk and milk products are well documented, and sound scientific evidence supporting their importance in the diet is discussed thoroughly in this book. Consumers may choose from an abundant array of safe, nutritious dairy products designed to meet their specific taste preferences, health, and convenience needs. However, many individuals, particularly females and the elderly, do not consume an adequate amount of dairy foods, citing personal and social barriers to their consumption.

A major goal of this book is to present and explain current knowledge and new developments in dairy products research. This book would be a useful acquisition for professionals in both nutrition and the food sciences who are interested in nutritional and clinical aspects of milk and milk products.

Material covered includes the role of dairy foods in diets for cardiovascular health, regulating blood pressure, reducing the risk of colon cancer, and strengthening bones and teeth. The book also includes chapters dedicated to the bone health of vegetarians and the problem of lactose intolerance. A concluding chapter focuses on each stage of the life cycle, examining the contributions of milk and milk products to the overall health of the individual. Many useful tables and figures nicely complement the text. The reference lists are comprehensive, and the summaries are succinct.

After reading this book, it is obvious that dairy foods are an important component of a healthful diet. Professionals can use this resource to design better educational strategies for reaching consumers with the "Drink more milk" message.

Katherine L. Cason ,Associate Professor, Department of Food Science, Pennsylvania State University, University Park, Pa.

SEAFOOD ENZYMES: UTILIZATION AND INFLUENCE ON POSTHARVEST SEAFOOD QUALITY. Norman F. Haard and Benjamin K. Simpson, eds. Marcel Dekker, 270 Madison Ave., New York, NY 10016 (phone 212-696-9000; fax 212-685-4540; www.dekker.com). ISBN: 0847-0326-X. 2000. 681 pp. No price given.

Ocean environments have led to many different fish and plant species which have, in turn, developed their own biochemical twists to optimize survival and growth. There has been little published about marine enzymes, their differences from terrestrial counterparts, and potential uses in foods. The editors pooled their own resources, as well as those of several international researchers, to cover seafood enzymes in a very comprehensive manner.

The book is divided into five sections. Section I is an introduction written by Haard reviewing the properties of marine enzymes and how they are related to inter- and intra-specific factors, such as temperature, diets, spawning, etc. Section II covers specific enzymes that are important to seafood technologists. Section III focuses on enzymes and seafood quality, and there are four chapters on enzyme products. Section IV has chapters on the control of enzyme activity in seafood, including environmental factors, chemicals, protease inhibitors, and high-pressure processing. Section V discusses industrial applications of enzymes.

As in most books with a wide range of different authors, I found a certain degree of variability in the quality of the chapters. However, one of the book's strengths is the international flavor that the text encompasses. Many of the authors use their own bank of references and always seem to have at least a few nuggets from journals or reports that are not readily accessible to the U.S. or European researcher. Haard and Simpson have done an admirable job of standardizing graphs and text so that, overall, it reads well and is relatively easy to follow.

Michael T. Morrissey, Professor, Astoria Seafood Laboratory, Oregon State University, Astoria, Ore.