Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach-Reference-Cited by-同舟云学术

Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach

Published:2020-01-30 Issue:2 Volume:78 Page:136-152
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Bettenhausen Harmonie M.¹^ORCID,Benson Amanda²^ORCID,Fisk Scott³^ORCID,Herb Dustin³,Hernandez Javier³^ORCID,Lim Juyun⁴^ORCID,Queisser Sue H.⁴^ORCID,Shellhammer Thomas H.⁴^ORCID,Vega Veronica²^ORCID,Yao Linxing⁵^ORCID,Heuberger Adam L.¹^ORCID,Hayes Patrick M.³

Affiliation:

1. Department of Horticulture and Landscape Architecture, Colorado State University, CO, U.S.A.;

2. Deschutes Brewery, Bend, OR, U.S.A.;

3. Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.;

4. Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.;

5. Proteomics and Metabolomics Facility, Colorado State University, Fort Collins, CO, U.S.A.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2019.1706037

Reference67 articles.

1. QTL analysis of malting quality in barley based on the doubled-haploid progeny of two elite North American varieties representing different germplasm groups

2. Identification of QTL hot spots for malting quality in two elite breeding lines with distinct tolerance to abiotic stress

3. The identification of a barley haze active protein that influences beer haze stability: The genetic basis of a barley malt haze active protein

4. Association and genome analyses to propose putative candidate genes for malt quality traits

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