Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior-Reference-Cited by-同舟云学术

Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior

Published:2018-03-20 Issue:2 Volume:76 Page:86-95
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:

Castro Luis F.¹,Ross Carolyn F.²

Affiliation:

1. Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA, U.S.A.

2. School of Food Science, Washington State University, Pullman, WA, U.S.A.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2018.1433943

Reference45 articles.

1. Solid-Phase Microextraction for the Analysis of Some Alcohols and Esters in Beer: Comparison with Static Headspace Method

2. Exploratory analysis of the volatile profile of beers by HS–SPME–GC

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