Description
Title, Copyright, Foreword
i-vDOI: 10.1021/bk-2019-1321.fw001Publication Date (Web):September 25, 2019
Preface
- Brian Guthrie
- Jonathan D. Beauchamp
- Andrea Buettner
- Stephen Toth
- Michael C. Qian
ix-xiDOI: 10.1021/bk-2019-1321.pr001Publication Date (Web):September 25, 2019
Fragrance and Attraction
- Anubhav P. S. Narula
Chapter 1, 1-16DOI: 10.1021/bk-2019-1321.ch001Publication Date (Web):September 25, 2019
“Candy Is Dandy”: The Mind of Sexuality as Suggested by a Mind Genomics Experiment
- Attila Gere
- Ryan Zemel
- Petraq Papajorgji
- Howard Moskowitz
Chapter 2, 17-31DOI: 10.1021/bk-2019-1321.ch002Publication Date (Web):September 25, 2019
The Chemistry of Chocolate and Pleasure
- Michael H. Tunick
- Jennifer A. Nasser
Chapter 3, 33-41DOI: 10.1021/bk-2019-1321.ch003Publication Date (Web):September 25, 2019
Smoky, Vanilla, or Clove-Like?
Structure-Odor Activity Relationships of Guaiacol Derivatives
- R. Ghadiriasli
- K. Lorber
- M. Wagenstaller
- A. Buettner
Chapter 4, 43-54DOI: 10.1021/bk-2019-1321.ch004Publication Date (Web):September 25, 2019
Thermal Decomposition of Wood-Derived Organic Matter under Specific Industrial Process Conditions
- Johannes Kiefl
- Sandra Boerding
- Birgit Kohlenberg
- Michael Backes
- Petra Slabizki
- Smita Raithore
- Gerhard Krammer
Chapter 5, 55-65DOI: 10.1021/bk-2019-1321.ch005Publication Date (Web):September 25, 2019
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
- Jane K. Parker
Chapter 6, 67-79DOI: 10.1021/bk-2019-1321.ch006Publication Date (Web):September 25, 2019
Development and Performance Characterization of a Lab-Scale Smoke Generator
- Yuanyang Zhang
- Graham Eyres
- Patrick Silcock
- Jim Jones
Chapter 7, 81-92DOI: 10.1021/bk-2019-1321.ch007Publication Date (Web):September 25, 2019
Formation of Desired Smoky Key Odorants in Wheat Beer: A Comparison with the Undesired Toxicologically Relevant Styrene
- Valerian Kalb
- Michael Granvogl
Chapter 8, 93-105DOI: 10.1021/bk-2019-1321.ch008Publication Date (Web):September 25, 2019
On the Importance of Phenol Derivatives for the Peaty Aroma Attribute of Scotch Whiskies from Islay
- V. Mall
- P. Schieberle
Chapter 9, 107-116DOI: 10.1021/bk-2019-1321.ch009Publication Date (Web):September 25, 2019
Rapid Quantitation of Phenolic Compounds in Islay Single Malt Scotch Whiskies by Direct Injection Mass Spectrometry
- Jonathan Beauchamp
- Sonja Biberacher
- Shang Gao
Chapter 10, 117-124DOI: 10.1021/bk-2019-1321.ch010Publication Date (Web):September 25, 2019
Overview of Distilled Spirits
- Michael C. Qian
- Paul Hughes
- Keith Cadwallader
Chapter 11, 125-144DOI: 10.1021/bk-2019-1321.ch011Publication Date (Web):September 25, 2019
Current Practice and Future Trends of Aroma and Flavor Research in Chinese Baijiu
- Wenlai Fan
- Yan Xu
- Michael Qian
Chapter 12, 145-175DOI: 10.1021/bk-2019-1321.ch012Publication Date (Web):September 25, 2019
Flavor Chemistry in Baijiu with Sesame Flavor: A Review
- Juan Wang
- Mingquan Huang
- Jinglin Zhang
- Jihong Wu
Chapter 13, 177-224DOI: 10.1021/bk-2019-1321.ch013Publication Date (Web):September 25, 2019
Aroma Comparison of Tibetan “Qingke” Liquor with Other Chinese Baijiu
- Yueqi An
- Yanping Qian
- Shuang Chen
- Michael C. Qian
Chapter 14, 225-252DOI: 10.1021/bk-2019-1321.ch014Publication Date (Web):September 25, 2019
Research Progress on Aroma Compounds in Wuliangye
- Dong Zhao
- Jia Zheng
Chapter 15, 253-261DOI: 10.1021/bk-2019-1321.ch015Publication Date (Web):September 25, 2019
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
- Xinyi Liu
Chapter 16, 263-275DOI: 10.1021/bk-2019-1321.ch016Publication Date (Web):September 25, 2019
Influence of Ethanol on Flavor Perception in Distilled Spirits
- Zhuzhu Wang
- Chelsea M. Ickes
- Keith R. Cadwallader
Chapter 17, 277-290DOI: 10.1021/bk-2019-1321.ch017Publication Date (Web):September 25, 2019
Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach
- Laura Franitza
- Peter Schieberle
- Michael Granvogl
Chapter 18, 291-309DOI: 10.1021/bk-2019-1321.ch018Publication Date (Web):September 25, 2019
Implementation of Stir Bar Sorptive Extraction (SBSE) for the Analysis of Volatile Compounds in Tequila
- Miriam G. Rodríguez-Olvera
- Luisa I. Rodríguez-Rodríguez
- Michael C. Qian
- Yan Ping Qian
- Pedro A. Vazquez-Landaverde
Chapter 19, 311-324DOI: 10.1021/bk-2019-1321.ch019Publication Date (Web):September 25, 2019
Editors’ Biographies
325-326DOI: 10.1021/bk-2019-1321.ot001Publication Date (Web):September 25, 2019
Subject Index
331-335DOI: 10.1021/bk-2019-1321.ix002Publication Date (Web):September 25, 2019