Worldwide tendencies of healthy eating triggered the need for re-formulating foods. The strategies to deliver healthier products are, in general, associated with sugar, salt and/or fat reduction. However, this change in food composition is usually associated with changes in the flavor profile of foods and therefore in consumer acceptability. Food scientists have the task to deliver healthy products while maintaining their flavor profile to meet consumers' expectations. It is important to understand the tools available to food scientists that can help optimize the flavor profile of their products and improve their consumer acceptance. The book Modifying Flavour in Food with Taylor and Hort as editors is an excellent resource that can be used for this purpose. This book provides detailed information about the factors that control flavor synthesis, release, and detection in foods applications. It is a valuable tool for professionals in the food industry that are willing to understand the factors that influence the flavor profile of their products. Information about different flavor sources and new tendencies in the flavor industry, novel techniques of extraction and flavor synthesis and the molecular events involved in flavor detection are some of the topics discussed in the book. In addition, a detailed description of worldwide laws related to food flavors is included.