I am looking for a good scientific text about grilling and barbecue.  I am looking for something that scientifically goes into the thermal decomposition process of wood when heat is applied to it, what chemicals are exactly responsible for color and flavor, etc. and how we can use that information to produce better flavor and texture during cooking.  
I certainly could be wrong, but I doubt a text of the caliber and specificity you're looking for exists. But perhaps it will in 2016... http://amazingribs.com/meathead/the_book.html. He's the only source I've encountered who applies science to barbeque and I think he does it very well. It may not be as academic as you're looking for but have a look around his site and see if it fits your needs.  