Volatile fingerprinting differentiates diverse-aged craft beers
Author:
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
1. Influence du bois sur certaines substances odorantes des vins;Boidron;OENO One,1998
2. Brewing : Science and practice;Briggs,2004
3. Chemical and sensory evaluation of wine matured in oak barrel: Effect of oak species involved and toasting process;Chira;European Food Research and Technology,2014
4. Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention;Coelho;Food Research International,2019
5. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions;Czerny;European Food Research and Technology,2008
Cited by 17 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of progressive freeze concentration on craft beer: Volatile compounds, sensory profile, and physicochemical characteristics;LWT;2024-01
2. The Impact of Rye and Barley Malt and Different Strains of Saccharomyces cerevisiae on Beer Volatilome;Beverages;2023-11-08
3. Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers;Beverages;2023-09-15
4. Pattern recognition techniques in food quality and authenticity: A guide on how to process multivariate data in food analysis;TrAC Trends in Analytical Chemistry;2023-07
5. Volatile terpenoid profiling in gin and beer – A targeted approach;Journal of Food Composition and Analysis;2023-05
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3