Comparative study of the impact of malting on the aroma profiles of barley (Hordeum vulgare L.) and rye (Secale cereale L.)

Author:

Almaguer CynthiaORCID,Kollmannsberger HubertORCID,Gastl Martina,Becker Thomas

Funder

Fonds Baillet Latour

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Back, W., Gastl, M., Krottenthaler, M., Narziß, L., & Zarnkow, M. (2019). Brewing Techniques in Practice - An in-depth review of beer production with problem solving strategies. Nuremberg, Germany: Fachverlag Hans Carl GmbH.

2. Compounds contributing to the characteristic aroma of malted barley;Beal;Journal of Agricultural and Food Chemistry,1994

3. Blank, I., Lin, J., Devaud, S., Fumeaux, R., & Fay, L. B. (1997). The principal flavor components of fenugreek (Trigonella foenum-graecum L.). In S. J. Risch & C.-T. Ho (Eds.), Spices: Flavor Chemistry and Antioxidant Properties (pp. 12 - 28). Washington, DC; USA: American Chemical Society.

4. Malts and malting;Briggs,1998

5. Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals;Buettner;Journal of Agricultural and Food Chemistry,2001

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