Volatile terpenoid profiling in gin and beer – A targeted approach

Author:

Williams Cody,Stander Maria Aletta,Medvedovici Andrei,Buica Astrid

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Beer volatile fingerprinting at different brewing steps;Alves;Food Chem.,2020

2. A review of the analytical methods used for beer ingredient and finished product analysis and quality control;Anderson;Anal. Chim. Acta,2019

3. Variation in sensory attributes and volatile compounds in beers brewed from genetically distinct malts: an integrated sensory and non-targeted metabolomics approach;Bettenhausen;J. Am. Soc. Brew. Chem.,2020

4. Reliability of Van den Dool retention indices in the analysis of essential oils;Bicchi;J. Chromatogr. Sci.,1999

5. Terpenoids and their role in wine flavour: recent advances;Black;Aust. J. Grape Wine Res.,2015

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