Content: PREFACE ; ANALYTICAL ; 1. SPICE UP YOUR LIFE: ANALYSIS OF KEY AROMA COMPOUNDS IN SHIRAZ ; M. J. HERDERICH, T. E. SIEBERT, M. PARKER, D. L. CAPONE, D. W. JEFFERY, P. OSIDACZ, AND I. L. FRANCIS ; 2. ANALYTICAL INVESTIGATIONS OF WINE ODORANT 3-MERCAPTOHEXAN-1-OL AND ITS PRECURSORS ; DIMITRA L. CAPONE, MARK A. SEFTON, AND DAVID W. JEFFERY ; 3. STREAMLINED ANALYSIS OF POTENT ODORANTS IN DISTILLED ALCOHOLIC BEVERAGES: THE CASE OF TEQUILA ; JACOB LAHNE AND KEITH CADWALLADER ; FLAVOR CHEMISTRY OF WINE AND WINE GRAPE ; 4. ASSESSING SMOKE TAINT IN GRAPES AND WINE ; KERRY L. WILKINSON, KERRY A. PINCHBECK, RENATA RISTIC, GAYLE A. BALDOCK, AND YOJI HAYASAKA ; 5. SMOKE TAINT AROMA ASSESSMENT IN 2008 CALIFORNIA GRAPE HARVEST ; HUI HUI CHONG AND MICHAEL T. CLEARY ; 6. DEVELOPMENT OF C6 AND OTHER VOLATILE COMPOUNDS IN PINOT NOIR GRAPES DETERMINED BY STIR BAR SORPTIVE EXTRACTION-GC-MS ; YU FANG AND MICHAEL C. QIAN ; 7. ACCUMULATION OF C13-NORISOPRENOIDS AND OTHER AROMA VOLATILES IN GLYCOCONJUGATE FORM DURING THE DEVELOPMENT OF PINOT NOIR GRAPES ; YU FANG AND MICHAEL C. QIAN ; 8. EVALUATION OF THE IMPACT OF AN ARCHAIC PROTOCOL ON WHITE WINE FREE AROMA COMPOUNDS ; BRUNO FEDRIZZI, GIUSEPPE VERSINI, FABIO FINATO, ENRICO M. CASAROTTI, ENRICO NICOLIS, AND ROBERTO FERRARINI ; 9. WINE OF NORTHWEST CHINA AND ITS AROMA RESEARCH PROGRESS: A REVIEW ; HUA WANG AND HUA LI ; WINE OXIDATION AND AGING ; 10. WINE OXIDATION: RECENT REVELATIONS, OBSERVATIONS, AND PREDICTIONS ; ANDREW L. WATERHOUSE ; 11. IMPACT OF THE OXYGEN EXPOSURE DURING BOTTLING AND OXYGEN BARRIER PROPERTIES OF DIFFERENT CLOSURES ON WINE QUALITY DURING POST-BOTTLING ; PAULO LOPES, MARIA A. SILVA, ALEXANDRE PONS, TAKATOSHI TOMINAGA, VALERIE LAVIGNE, CEDRIC SAUCIER, PHILIPPE DARRIET, MIGUEL CABRAL, PIERRE-LOUIS TEISSEDRE, AND DENIS DUBOURDIEU ; 12. FERMENTATION AND POST-FERMENTATION FACTORS AFFECTING ODOR-ACTIVE SULFUR COMPOUNDS DURING WINE BOTTLE STORAGE ; MAURIZIO UGLIANO, PAUL A. HENSCHKE, AND ELIZABETH J. WATERS ; FLAVOR CHEMISTRY OF BEER AND HOP ; 13. THE EFFECT OF PELLET PROCESSING AND EXPOSURE TIME ON DRY HOP AROMA EXTRACTION ; PETER WOLFE, MICHAEL C. QIAN, AND THOMAS H. SHELLHAMMER ; 14. HPLC-ESI-MS IDENTIFICATION OF HOP-DERIVED POLYPHENOLS THAT CONTRIBUTE ANTIOXIDANT CAPACITY AND FLAVOR POTENTIAL TO BEER ; PATRICIA M. ARON, PATRICK L. TING, AND THOMAS H. SHELLHAMMER ; FLAVOR CHEMISTRY OF OTHER ALCOHOLIC BEVERAGES ; 15. TEQUILA PROCESSING AND FLAVOR ; PEDRO A. VAZQUEZ-LANDAVERDE AND MIRIAM G. RODRIGUEZ-OLVERA ; 16. CHARACTERISTIC AROMA COMPOUNDS OF CHINESE DRY RICE WINE BY GAS CHROMATOGRAPHY-OLFACTOMETRY AND GAS CHROMATOGRAPHY-MASS SPECTROMETRY ; WENLAI FAN AND YAN XU ; 17. IDENTIFICATION OF AROMA COMPOUNDS IN CHINESE <"MOUTAI>" AND <"LANGJIU>" LIQUORS BY NORMAL PHASE LIQUID CHROMATOGRAPHY FRACTIONATION FOLLOWED BY GAS CHROMATOGRAPHY/OLFACTOMETRY ; WENLAI FAN, YAN XU, AND MICHAEL C. QIAN ; EDITORS>' BIOGRAPHIES ; INDEXES ; AUTHOR INDEX ; SUBJECT INDEX