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Sex, Smoke, and Spirits

Sex, Smoke, and Spirits

The Role of Chemistry

9780841234673
994,50 zł
895,05 zł Zniżka 99,45 zł Brutto
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Opis
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 offormation, will find this book useful.
Szczegóły produktu
OUP USA
89128
9780841234673
9780841234673

Opis

Rok wydania
2020
Numer wydania
1
Oprawa
twarda
Liczba stron
348
Wymiary (mm)
178 x 254
Waga (g)
992
  • 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;
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