| Foreword | An Introduction to "Kansei Engineering", the Study of Sense of What is Delicious | Yasuyuki Sagara | Graduate School of Agricultural and Life Sciences, University of Tokyo |  |
| Feature Articles: Paradigm and Progress in Food Kansei Engineering | Paradigm of Food Kansei Engineering and Trends in Sensing Technologies for Food Preferences | Yasuyuki Sagara | Graduate School of Agricultural and Life Sciences, University of Tokyo |  |
| Taste Molecular Biology as a New Approach to Food Research | Keiko Abe | Graduate School of Agricultural and Life Sciences, University of Tokyo |  |
| The Evaluation Method of Comfort on the Basis of Brain Waves Rhythm | Tomoyuki Yoshida | Faculty of Human and Social Environment, Hiroshima International University |  |
| A Fuzzy Neural Network as a Supporting Tool for Product Design with Good Preference | Hiroyuki Honda | Graduate School of Engineering, Nagoya University |  |
| Application of Kansei Engineering for New Production Development for Beverages | Hajime Nagai | Institute for Foods and Beverages, Suntory Ltd. |  |
| Review | Physical Exercise and Sports Beverages | Masato Suzuki | Development of Laboratory Medicine, The Jikeikai School of Medicine |  |
| Report | Volatile Components of Citrus Fruits. Characteristic Aroma Components of Ki-mikan (Ogon-kan) (Citrus flaviculpus Hort. ex Tanaka) Fruit | Shihoko Katayama
Hisakatsu Iwabuchi | San-Ei Gen F.F.I., Inc. |  |
| ArtTaste | How the Japanese Style Diet was Formed, a Cultural Analysis | Michiko Shimomura | Faculty of Home Economics, Otsuma Women's University |  |