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Viser: Sex, Smoke, and Spirits - The Role of Chemistry
Sex, Smoke, and Spirits
The Role of Chemistry
Brian Guthrie, Jonathan D. Beauchamp, Andrea Buettner, Stephen Toth og Michael C. Qian
(2020)
Sprog: Engelsk
Oxford University Press, Incorporated
1.711,00 kr.
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Detaljer om varen
- Hardback: 348 sider
- Udgiver: Oxford University Press, Incorporated (November 2020)
- Forfattere: Brian Guthrie, Jonathan D. Beauchamp, Andrea Buettner, Stephen Toth og Michael C. Qian
- ISBN: 9780841234673
Compiling recent advances in the chemistry of sex, smoke, and spirits, this work showcases applications of common methods of analysis and mechanistic learning to diverse subjects. This work addresses emerging concerns about environmental smoke, the under-representation of the chemistry of attraction, and challenges in the analyses of alcoholic beverages. Researchers practicing these methods and those active in the chemical origins of sensations, including analysis and mechanisms of formation, will find this book useful.
Preface
Chapter 1. Fragrance and Attraction, Anubhav P. S. Narula
Chapter 2. "Candy Is Dandy": The Mind of Sexuality as Suggested by a Mind Genomics Experiment, Attila Gere, Ryan Zemel, Petraq Papajorgji, and Howard Moskowitz
Chapter 3. The Chemistry of Chocolate and Pleasure, Michael H. Tunick and Jennifer A. Nasser
Chapter 4. Smoky, Vanilla, or Clove-Like?, R. Ghadiriasli, K. Lorber, M. Wagenstaller, and A. Buettner
Chapter 5. Thermal Decomposition of Wood-Derived Organic Matter under Specific Industrial Process Conditions, Johannes Kiefl, Sandra Boerding, Birgit Kohlenberg, Michael Backes, Petra Slabizki, Smita Raithore, and Gerhard Krammer
Chapter 6. Changes in Aroma and Sensory Profile of Food Ingredients Smoked in the Presence of a Zeolite Filter, XinLing Chua, Elizabeth Uwiduhaye, Petroula Tsitlakidou, Stella Lignou, Huw D. Griffiths, David A. Baines, and Jane K. Parker
Chapter 7. Development and Performance Characterization of a Lab-Scale Smoke Generator, Yuanyang Zhang, Graham Eyres, Patrick Silcock, and Jim Jones
Chapter 8. Formation of Desired Smoky Key Odorants in Wheat Beer: A Comparison with the Undesired Toxicologically Relevant Styrene, Valerian Kalb and Michael Granvogl
Chapter 9. On the Importance of Phenol Derivatives for the Peaty Aroma Attribute of Scotch Whiskies from Islay, V. Mall and P. Schieberle
Chapter 10. Rapid Quantitation of Phenolic Compounds in Islay Single Malt Scotch Whiskies by Direct Injection Mass Spectrometry, Jonathan Beauchamp, Sonja Biberacher, and Shang Gao
Chapter 11. Overview of Distilled Spirits, Michael C. Qian, Paul Hughes, and Keith Cadwallader
Chapter 12. Current Practice and Future Trends of Aroma and Flavor Research in Chinese Baijiu, Wenlai Fan, Yan Xu, and Michael Qian
Chapter 13. Flavor Chemistry in Baijiu with Sesame Flavor: A Review, Juan Wang, Mingquan Huang, Jinglin Zhang, and Jihong Wu
Chapter 14. Aroma Comparison of Tibetan "Qingke" Liquor with Other Chinese Baijiu, Yueqi An, Yanping Qian, Shuang Chen, and Michael C. Qian
Chapter 15. Research Progress on Aroma Compounds in Wuliangye, Dong Zhao and Jia Zheng
Chapter 16. Aroma Profile of Folium isatidis Leaf as a Raw Material of Making Bingqu for Chixiang Aroma- and Flavor-Type Baijiu, Zhanglan He, Wenlai Fan, Yan Xu, Songgui He, and Xinyi Liu
Chapter 17. Influence of Ethanol on Flavor Perception in Distilled Spirits, Zhuzhu Wang, Chelsea M. Ickes, and Keith R. Cadwallader
Chapter 18. Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach, Laura Franitza, Peter Schieberle, and Michael Granvogl
Chapter 19. Implementation of Stir Bar Sorptive Extraction (SBSE) for the Analysis of Volatile Compounds in Tequila, Miriam G. Rodriguez-Olvera, Luisa I. Rodriguez-Rodriguez, Michael C. Qian, Yan Ping Qian, and Pedro A. Vazquez-Landaverde Editors' Biographies Author Index Subject Index
Chapter 1. Fragrance and Attraction, Anubhav P. S. Narula
Chapter 2. "Candy Is Dandy": The Mind of Sexuality as Suggested by a Mind Genomics Experiment, Attila Gere, Ryan Zemel, Petraq Papajorgji, and Howard Moskowitz
Chapter 3. The Chemistry of Chocolate and Pleasure, Michael H. Tunick and Jennifer A. Nasser
Chapter 4. Smoky, Vanilla, or Clove-Like?, R. Ghadiriasli, K. Lorber, M. Wagenstaller, and A. Buettner
Chapter 5. Thermal Decomposition of Wood-Derived Organic Matter under Specific Industrial Process Conditions, Johannes Kiefl, Sandra Boerding, Birgit Kohlenberg, Michael Backes, Petra Slabizki, Smita Raithore, and Gerhard Krammer
Chapter 6. Changes in Aroma and Sensory Profile of Food Ingredients Smoked in the Presence of a Zeolite Filter, XinLing Chua, Elizabeth Uwiduhaye, Petroula Tsitlakidou, Stella Lignou, Huw D. Griffiths, David A. Baines, and Jane K. Parker
Chapter 7. Development and Performance Characterization of a Lab-Scale Smoke Generator, Yuanyang Zhang, Graham Eyres, Patrick Silcock, and Jim Jones
Chapter 8. Formation of Desired Smoky Key Odorants in Wheat Beer: A Comparison with the Undesired Toxicologically Relevant Styrene, Valerian Kalb and Michael Granvogl
Chapter 9. On the Importance of Phenol Derivatives for the Peaty Aroma Attribute of Scotch Whiskies from Islay, V. Mall and P. Schieberle
Chapter 10. Rapid Quantitation of Phenolic Compounds in Islay Single Malt Scotch Whiskies by Direct Injection Mass Spectrometry, Jonathan Beauchamp, Sonja Biberacher, and Shang Gao
Chapter 11. Overview of Distilled Spirits, Michael C. Qian, Paul Hughes, and Keith Cadwallader
Chapter 12. Current Practice and Future Trends of Aroma and Flavor Research in Chinese Baijiu, Wenlai Fan, Yan Xu, and Michael Qian
Chapter 13. Flavor Chemistry in Baijiu with Sesame Flavor: A Review, Juan Wang, Mingquan Huang, Jinglin Zhang, and Jihong Wu
Chapter 14. Aroma Comparison of Tibetan "Qingke" Liquor with Other Chinese Baijiu, Yueqi An, Yanping Qian, Shuang Chen, and Michael C. Qian
Chapter 15. Research Progress on Aroma Compounds in Wuliangye, Dong Zhao and Jia Zheng
Chapter 16. Aroma Profile of Folium isatidis Leaf as a Raw Material of Making Bingqu for Chixiang Aroma- and Flavor-Type Baijiu, Zhanglan He, Wenlai Fan, Yan Xu, Songgui He, and Xinyi Liu
Chapter 17. Influence of Ethanol on Flavor Perception in Distilled Spirits, Zhuzhu Wang, Chelsea M. Ickes, and Keith R. Cadwallader
Chapter 18. Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach, Laura Franitza, Peter Schieberle, and Michael Granvogl
Chapter 19. Implementation of Stir Bar Sorptive Extraction (SBSE) for the Analysis of Volatile Compounds in Tequila, Miriam G. Rodriguez-Olvera, Luisa I. Rodriguez-Rodriguez, Michael C. Qian, Yan Ping Qian, and Pedro A. Vazquez-Landaverde Editors' Biographies Author Index Subject Index
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