Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry-Reference-Cited by-同舟云学术

Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry

Published:2018-02-19 Issue:10 Volume:98 Page:3627-3635
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Ocvirk Miha¹,Mlinarič Nataša Kočar²,Košir Iztok J¹^ORCID

Affiliation:

1. Institute of Hop Research and Brewing; Žalec Slovenia

2. Pivovarna Laško Union d.o.o; Ljubljana Slovenia

Funder

Javna Agencija za Raziskovalno Dejavnost RS

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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3. Determination of linalool in different hop varieties using a new method based on fluidized-bed extraction with gas chromatographic-mass spectrometric detection;Štěrba;J Am Soc Brew Chem,2015

4. Correlation of quantitative sensorial descriptors and chromatographic signals of beer using multivariate calibration strategies;Da Silva;Food Chem,2012

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