Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast
Author:
Affiliation:
1. School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
Funder
Key Technology Research and Development Program of Shandong
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2022.2111948
Reference21 articles.
1. Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties
2. Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma
3. Flavor Activity of Sesquiterpene Oxidation Products, Formed upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)
4. Sequential Elution of Essential Oil Constituents during Steam Distillation of Hops (Humulus lupulus L.) and Influence on Oil Yield and Antimicrobial Activity
5. THE ESSENTIAL OIL OF HOPS A REVIEW
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