Sex, smoke, and spirits : the role of chemistry /

Bibliographic Details
Other Authors:	Guthrie, Brian (Chemist) (Editor), Beauchamp, Jonathan (Editor), Buettner, Andrea (Editor), Toth, Stephen (Editor), Qian, Michael (Editor)
Format:	eBook
Language:	English
Published:	Washington, DC : American Chemical Society, [2019]
Series:	ACS symposium series.
Subjects:	Smell. Sex (Biology) Smoke > Physiological effect. Alcoholic beverages > Flavor and odor. Psychophysiology. Chemistry, Technical. Smoke. Food > Analysis. Smell Sex Smoke Alcoholic Beverages > analysis Psychophysiology Gonadal Steroid Hormones > analysis Smoke > analysis Odorants > analysis Chocolate > analysis Guaiacol > analogs & derivatives Guaiacol > analysis Wood > metabolism Food Analysis Beer > analysis Soil > chemistry Sesamum Isatis Ethanol > analysis Volatile Organic Compounds > analysis China Tibet Odorat. Sexualité (Biologie) Boissons alcoolisées > Saveur et odeur. Psychophysiologie. Chimie industrielle. Fumée. Aliments > Analyse. smell (sense) smoking (preserving) smoking (activity) sex (biological characteristic) smoke (material) TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology. SCIENCE / Life Sciences / Biochemistry. SCIENCE / Chemistry / Analytic. Food > Analysis Alcoholic beverages > Flavor and odor Chemistry, Technical Smoke > Physiological effect Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Fragrance and attraction
'Candy is dandy' : the mind of sexuality as suggested by a Mind Genomics experiment
The chemistry of chocolate and pleasure
Smoky, vanilla or clove-like? Structure-odor activity relationship of guaiacol derivatives
Thermal decomposition of wood derived organic matter under specific industrial process conditions
Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter
Development and performance characterization of a lab-scale smoke generator
Formation of desired smoky key odorants in wheat beer : a comparison with the undesired toxicologically relevant styrene
On the importance of phenol derivatives for the peaty aroma attribute of Scotch whiskies from Islay
Rapid quantitation of phenolic compounds in Islay single malt Scotch whiskies by direct injection mass spectrometry
Overview of distilled spirits
Current practice and future trends of aroma and flavor research in Chinese baijiu
Flavor chemistry in baijiu with sesame flavour : a review
Aroma comparison of Tibetan "qingke" liquor with other Chinese baijiu
Research progress on aroma compounds in Wuliangye
Aroma profiles of Folium isatidis leaf as raw materials of making-bingqu for chixiang aroma and flavor type baijiu
Influence of ethanol on flavor perception in distilled spirits
Characterization of the key aroma compounds in rum made from sugar cane juice by means of the sensomics approach
Implementation of stir bar sorptive extraction (SBSE) for the analysis of volatile compounds in tequila.