| Foreword | Human-Informatics | Kiyoshi Toko | Graduate School of Information Science and Electrical Engineering, Kyushu University |  |
| Feature Articles: Perception of Deliciousness and Kansei Biosensing Technologies | The Sense of Smell | Makoto Kashiwayanagi | Graduate School of Pharmaceutical Sciences, Hokkaido University |  |
| Odor Sensing System | Takamichi Nakamoto | Graduate School of Science Engineering, Tokyo Institute of Technology |  |
| Mechanisms on Producing a Sensation of Good Taste | Tohru Fushiki | Graduate School of Agriculture, Kyoto University |  |
| Gustatory Transduction Mechanisms in Vertebrates | Yukio Okada | Department of Physiology, Nagasaki University School of Dentistry |  |
Cognition Mechanism for Gustatory Sensation in Humans
-Sweet Sensation and Cortical Evoked Potentials- | Nobuki Murayama | Department of Graduate School of Science & Technology, Kumamoto University |  |
| Tomohiko Igasaki | Department of Electrical & Computer Engineering, Faculty of Engineering, Kumamoto University |
| Hiroaki Kiyota | Fujitsu Nishi-nihon Communication Systems Limited |
| The Taste Sensor | Akira Taniguchi
Hidekazu Ikezaki | Research Laboratory, Anritsu Corporation |  |
| Review | Formation by Yeast of the Aroma Component Specific to Miso and Soysauce | Etsuko Sugawara | Faculty of Education, Iwate University |  |
| Protegemos las Plantas Utiles de Paises Andinos Centrales ! (Cuarta) | Socrates Shiota | Institudo de Agri-Cultura Andina y Amazonica |  |
 | FFI Reports | | | |