Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil-Reference-Cited by-同舟云学术

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Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil

Published:2020 Issue:3 Volume:126 Page:263-279
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Dietz Christina¹²^ORCID,Cook David²^ORCID,Wilson Colin³,Marriott Ray⁴,Ford Rebecca¹

Affiliation:

1. Sensory Science Centre, Division of Food, Nutrition and Dietetics; School of Biosciences, University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK

2. International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology; The University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK

3. Totally Natural Solutions Ltd., Paddock Wood; Kent TN12 6BU UK

4. BioComposites Centre; Bangor University; Bangor LL57 2UW UK

Funder

Totally Natural Solutions Ltd

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.612/fullpdf

Reference68 articles.

1. Hop aroma and hoppy beer flavor: chemical backgrounds and analytical tools-a review;Rettberg;J Am Soc Brew Chem,2018

2. Biotransformation of hop aroma terpenoids by ale and lager yeasts;King;FEMS Yeast Res,2003

3. 125th anniversary review: the role of hops in brewing;Schönberger;J Inst Brew,2011

4. Humulus lupulus - a story that begs to be told. A review;Almaguer;J Inst Brew,2014

5. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics

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