Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast-Reference-Cited by-同舟云学术

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Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast

Published:2016-04 Issue: Volume:197 Page:161-167
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rong Lei,Peng Li-Juan^ORCID,Ho Chi-Tang,Yan Shou-He,Meurens Marc,Zhang Zheng-Zhu,Li Da-Xiang,Wan Xiao-Chun,Bao Guan-Hu,Gao Xue-Ling,Ling Tie-Jun

Funder

National Modern Agriculture Technology System

Anhui Major Demonstration Project for Leading Talent Team on Tea Chemistry and Health

National Natural Science Foundations of China

Anhui Scientific and Technological Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Determination of volatile compounds in different hop varieties by headspace-trap GC/MS—In comparison with conventional hop essential oil analysis;Aberl;Journal of Agricultural and Food Chemistry,2012

2. Identification of a stale-beer-like odorant in extracts of naturally aged beer;Callemien;Journal of Agricultural and Food Chemistry,2006

3. Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools;Chen;Sensors and Actuators B-Chemical,2011

4. Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae;Coghe;Journal of Agricultural and Food Chemistry,2004

5. Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers;Daenen;FEMS Yeast Research,2008

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1. Characterization of key odor-active compounds in Chinese-style traditional craft beer “Li”;Journal of Food Composition and Analysis;2024-10

2. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer;Food Chemistry: X;2024-03

3. Effect of spray‐drying or freeze‐drying on the physicochemical parameters, antioxidant activity, and volatile components of craft beer;International Journal of Food Science & Technology;2023-10-19

4. Dynamic changes in the major chemical and volatile components during the “Ziyan” tea wine processing;LWT;2023-08

5. Adding functional properties to beer with jasmine tea extract;Frontiers in Nutrition;2023-03-03

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