"This book is derived from the American Chemical Society symposium "Flavor Chemistry of Alcoholic Beverages" held on August 22-26, 2010, in Boston, MA"--Page ix.

Distributed in print by Oxford University Press.

Description based on publisher-supplied information and home-page.

Original

Online version

ACS symposium series, 1104

Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz / Herderich, M. J.; Siebert, T. E.; Parker, M.; Capone, D. L.; Jeffery, D. W., Present address: School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia; Osidacz, P.; Francis, I. L. / http://dx.doi.org/10.1021/bk-2012-1104.ch001

Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and Its Precursors / Capone, Dimitra L., The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia, 5064, Australia, School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia; Sefton, Mark A., School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia; Jeffery, David W., School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia / http://dx.doi.org/10.1021/bk-2012-1104.ch002

Streamlined Analysis of Potent Odorants in Distilled Alcoholic Beverages: The Case of Tequila / Lahne, Jacob, Department of Nutrition and Food Science, University of Vermont, 109 Carrigan Dr., Burlington, VT 05405; Cadwallader, Keith, Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Ave., Urbana, IL 61801 / http://dx.doi.org/10.1021/bk-2012-1104.ch003

Assessing Smoke Taint in Grapes and Wine / Wilkinson, Kerry L., The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia; Pinchbeck, Kerry A., The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia, Current address: The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; Ristic, Renata, The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia; Baldock, Gayle A., The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; Hayasaka, Yoji, The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia / http://dx.doi.org/10.1021/bk-2012-1104.ch004

Smoke Taint Aroma Assessment in 2008 California Grape Harvest / Chong, Hui Hui; Cleary, Michael T. / http://dx.doi.org/10.1021/bk-2012-1104.ch005

Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS / Fang, Yu; Qian, Michael C. / http://dx.doi.org/10.1021/bk-2012-1104.ch006

Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes / Fang, Yu; Qian, Michael C. / http://dx.doi.org/10.1021/bk-2012-1104.ch007

Evaluation of the Impact of an Archaic Protocol on White Wine Free Aroma Compounds / Fedrizzi, Bruno, Chemical Sciences Department, University of Padova, via Marzolo 1, 35135 Padova, Italy, Unione Italiana Vini Soc. Coop., Viale del Lavoro 8, 37135 Verona, Italy; Versini, Giuseppe, Unione Italiana Vini Soc. Coop., Viale del Lavoro 8, 37135 Verona, Italy; Finato, Fabio; Casarotti, Enrico M., Wine Science & Technology Department, University of Verona, Via della Pieve 70, 37029 Verona, Italy; Nicolis, Enrico, Wine Science & Technology Department, University of Verona, Via della Pieve 70, 37029 Verona, Italy; Ferrarini, Roberto, Wine Science & Technology Department, University of Verona, Via della Pieve 70, 37029 Verona, Italy / http://dx.doi.org/10.1021/bk-2012-1104.ch008

Wine of Northwest China and Its Aroma Research Progress: A Review / Wang, Hua, College of Enology, Northwest A&F University, Yangling, Shaanxi, China 712100, Shaanxi Engineering Research Center for Viti-Viniculture, Taichen Road 3, Yangling, Shaanxi, China 712100; Li, Hua, College of Enology, Northwest A&F University, Yangling, Shaanxi, China 712100, Shaanxi Engineering Research Center for Viti-Viniculture, Taichen Road 3, Yangling, Shaanxi, China 712100 / http://dx.doi.org/10.1021/bk-2012-1104.ch009

Wine Oxidation: Recent Revelations, Observations, and Predictions / Waterhouse, Andrew L. / http://dx.doi.org/10.1021/bk-2012-1104.ch010

Impact of the Oxygen Exposure during Bottling and Oxygen Barrier Properties of Different Closures on Wine Quality during Post-Bottling / Lopes, Paulo, Current address : Amorim & Irmãos, S.A., Research & Development, Rua de Meladas 380, 4536-902 Mozelos VFR, Portugal; Silva, Maria A.; Pons, Alexandre; Tominaga, Takatoshi; Lavigne, Valérie; Saucier, Cédric, Current address : Irving K. Barber School of Arts and Sciences, University of British Columbia Okanagan, 3333 University Way, Kelowna, British Columbia, Canada; Darriet, Philippe; Cabral, Miguel, Current address : Amorim & Irmãos, S.A., Research & Development, Rua de Meladas 380, 4536-902 Mozelos VFR, Portugal; Teissedre, Pierre-Louis; Dubourdieu, Denis / http://dx.doi.org/10.1021/bk-2012-1104.ch011

Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage / Ugliano, Maurizio, Nomacorc SA, Domaine de Donadille, Av. Yves Cazeaux, Rodilhan, France; Henschke, Paul A., The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; Waters, Elizabeth J., Grape and Wine Research and Development Corporation, P.O. Box 610, Kent Town, SA 5071, Australia / http://dx.doi.org/10.1021/bk-2012-1104.ch012

The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction / Wolfe, Peter; Qian, Michael C.; Shellhammer, Thomas H. / http://dx.doi.org/10.1021/bk-2012-1104.ch013

HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer / Aron, Patricia M., Miller Coors, 3939 West Highland Blvd., P.O. Box 482, Milwaukee, WI 53201-0482; Ting, Patrick L., Miller Coors, 3939 West Highland Blvd., P.O. Box 482, Milwaukee, WI 53201-0482; Shellhammer, Thomas H., Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331-6602 / http://dx.doi.org/10.1021/bk-2012-1104.ch014

Tequila Processing and Flavor / Vazquez-Landaverde, Pedro A.; Rodriguez-Olvera, Miriam G. / http://dx.doi.org/10.1021/bk-2012-1104.ch015

Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectrometry / Fan, Wenlai; Xu, Yan / http://dx.doi.org/10.1021/bk-2012-1104.ch016

Identification of Aroma Compounds in Chinese "Moutai" and "Langjiu" Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry / Fan, Wenlai, Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China, 214122; Xu, Yan, State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China, 214122; Qian, Michael C., Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331 / http://dx.doi.org/10.1021/bk-2012-1104.ch017

Editors' Biographies / http://dx.doi.org/10.1021/bk-2012-1104.ot001

Wine > Flavor and odor.

Wine and wine making > Chemistry.

Alcoholic beverages > Flavor and odor.

Syrah (Wine) > Flavor and odor > Analysis.

Liquors > Analysis.

Tequila > Flavor and odor > Analysis.

Wine and wine making > California.

Pinot noir (Wine) > Flavor and odor > Research.

Glycoconjugates > Analysis.

White wines > Analysis.

Wine and wine making > China, Northwest.

Wine and wine making > Oxidation.

Fermentation > Research.

Wine bottles > Storage.

Beer > Flavor and odor > Analysis.

Tequila > Processing.

Rice wines > Analysis.

Liquors > China.

Wine - chemistry.

Alcoholic Beverages - chemistry.

Flavoring Agents - chemistry.

Wine - analysis.

Alcoholic Beverages - analysis.

Odorants - analysis.

Sulfhydryl Compounds - analysis.

Smoke - adverse effects.

Vitis - chemistry.

Volatile Organic Compounds - analysis.

Gas Chromatography-Mass Spectrometry.

Norisoprenoids - analysis.

Glycoconjugates - analysis.

Food Packaging.

Oxygen - chemistry.

Fermentation.

Sulfur Compounds - chemistry.

Humulus - chemistry.

Beer - analysis.

Polyphenols - chemistry.

Olfactometry.

Chromatography, Liquid.

American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.

American Chemical Society. Meeting (2010 : Boston, Massachusetts)