| Foreword | Role of Aroma on the Palatability of Food | Kikue Kubota | Graduate School of Humanities and Sciences, Ochanomizu University |  |
| Feature Articles: Role of Aroma on the Palatability of Food | Behavioral Studies on Food Palatability | Nobuyuki Sakai | Kobe Shoin Women's University |  |
| Mechanisms Underlying Flavor Perception - It Tastes Good or It Smells Good? | Kazushige Touharu | Department of Integrated Biosciences, The University of Tokyo |  |
| Palatability of Meat - Rich Flavor Caused by Aroma | Masanori Matsuishi | Department of Food Science and Technology, Faculty of applied Life Science, Nippon Veterinary and Life Science University |  |
| Analysis of Wine Aroma Components and their Evaluation - Actuality of Wine Production in Japan and in the World | Takashi Shinohara | The Institute of Enology and Viticulture, University of Yamanashi |  |
| Aroma of Pineapple | Yukiko Tokitomo | Faculty of Education and Human Sciences, University of Yamanashi |  |
| Taste of Japanese Wasabi and Recent Developments | Hideo Etoh
Masakazu Hara | Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University |  |
| Reviews | Biological Function of Chondroitin Sulfate | Toshihiko Toida | Graduate School of Pharmaceutical Sciences, Chiba University |  |
| Analysis of Food Dyes in Food - Confirmation of the Presence of Non-Permitted Dyes by LC/MS and Structural Analysis of Unknown Dyes by NMR - | Fusako Ishikawa | Department of Food Safety, Division of Food Additives, Tokyo Metropolitan Institute of Public Health |  |
| Elucidation of Essential Qualities and Chemical Structures of Existing Food Additives | Tamio Maitani | Division of Foods, National Institute of Health Sciences |  |