Sex, Smoke, and Spirits: The Role of Chemistry
eBook - PDF

Sex, Smoke, and Spirits: The Role of Chemistry

  1. 348 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Sex, Smoke, and Spirits: The Role of Chemistry

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Information

Publisher
American Chemical Society
Year
2019
eBook ISBN
9780841234635
Print ISBN
9780841234635

Table of contents

  1. Sex, Smoke, and Spirits: The Role of Chemistry
  2. ACS Symposium Series1321
  3. Foreword
  4. Preface
  5. Fragrance and Attraction
  6. “Candy Is Dandy”: The Mind of Sexuality as Suggested by a Mind Genomics Experiment
  7. The Chemistry of Chocolate and Pleasure
  8. Smoky, Vanilla, or Clove-Like?
  9. Thermal Decomposition of Wood-Derived Organic Matter under Specific Industrial Process Conditions
  10. Changes in Aroma and Sensory Profile of Food Ingredients Smoked in the Presence of a Zeolite Filter
  11. Development and Performance Characterization of a Lab-Scale Smoke Generator
  12. Formation of Desired Smoky Key Odorants in Wheat Beer: A Comparison with the Undesired Toxicologically Relevant Styrene
  13. On the Importance of Phenol Derivatives for the Peaty Aroma Attribute of Scotch Whiskies from Islay
  14. Rapid Quantitation of Phenolic Compounds in Islay Single Malt Scotch Whiskies by Direct Injection Mass Spectrometry
  15. Overview of Distilled Spirits
  16. Current Practice and Future Trends of Aroma and Flavor Research in Chinese Baijiu
  17. Flavor Chemistry in Baijiu with Sesame Flavor: A Review
  18. Aroma Comparison of Tibetan “Qingke” Liquor with Other Chinese Baijiu
  19. Research Progress on Aroma Compounds in Wuliangye
  20. Aroma Profile of Folium isatidis Leaf as a Raw Material of Making Bingqu for Chixiang Aroma- and Flavor-Type Baijiu
  21. Influence of Ethanol on Flavor Perception in Distilled Spirits
  22. Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach
  23. Implementation of Stir Bar Sorptive Extraction (SBSE) for the Analysis of Volatile Compounds in Tequila
  24. Editors’ Biographies
  25. Indexes
  26. Author Index
  27. Subject Index
  28. Preface
  29. Fragrance and Attraction
  30. “Candy Is Dandy”: The Mind of Sexuality as Suggested by a Mind Genomics Experiment
  31. The Chemistry of Chocolate and Pleasure
  32. Smoky, Vanilla, or Clove-Like?
  33. Thermal Decomposition of Wood-Derived Organic Matter under Specific Industrial Process Conditions
  34. Changes in Aroma and Sensory Profile of Food Ingredients Smoked in the Presence of a Zeolite Filter
  35. Development and Performance Characterization of a Lab-Scale Smoke Generator
  36. Formation of Desired Smoky Key Odorants in Wheat Beer: A Comparison with the Undesired Toxicologically Relevant Styrene
  37. On the Importance of Phenol Derivatives for the Peaty Aroma Attribute of Scotch Whiskies from Islay
  38. Rapid Quantitation of Phenolic Compounds in Islay Single Malt Scotch Whiskies by Direct Injection Mass Spectrometry
  39. Overview of Distilled Spirits
  40. Current Practice and Future Trends of Aroma and Flavor Research in Chinese Baijiu
  41. Flavor Chemistry in Baijiu with Sesame Flavor: A Review
  42. Aroma Comparison of Tibetan “Qingke” Liquor with Other Chinese Baijiu
  43. Research Progress on Aroma Compounds in Wuliangye
  44. Aroma Profile of Folium isatidis Leaf as a Raw Material of Making Bingqu for Chixiang Aroma- and Flavor-Type Baijiu
  45. Influence of Ethanol on Flavor Perception in Distilled Spirits
  46. Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach
  47. Implementation of Stir Bar Sorptive Extraction (SBSE) for the Analysis of Volatile Compounds in Tequila
  48. Editors’ Biographies
  49. Indexes
  50. Author Index
  51. Subject Index