Sex, smoke, and spirits the role of chemistry
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...
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| Weitere Verfasser: | , , , , |
| Format: | UnknownFormat |
| Sprache: | eng |
| Veröffentlicht: |
Washington, DC
American Chemical Society
2019
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| Schriftenreihe: | ACS symposium series
1321 |
| Schlagworte: | |
| Online Zugang: | Inhaltsverzeichnis |
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Tag hinzufügen | Zusammenfassung: | 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. |
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| Beschreibung: | Literaturangaben. - Index |
| Beschreibung: | xi, 335 Seiten Illustrationen, Diagramme |
| ISBN: | 9780841234673 978-0-8412-3467-3 |