Analysis of Hop-Derived Thiols in Beer Using On-Fiber Derivatization in Combination with HS-SPME and GC-MS/MS
Author:
Affiliation:
1. Research Institute for Beer and Beverage Analysis, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestr. 13, 13353 Berlin, Germany
Funder
German Federal Ministry for Economic Affairs and Energy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c06305
Reference36 articles.
1. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review
2. Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping
3. Steinhaus, M.; Schieberle, P. Transfer of the potent hop odorants linalool, geraniol and 4-methyl-4-sulfanyl-2-pentanone from hops into beer. Proceedings of the 31st EBC Congress, Venice, Italy; Fachverlag Hans Carl: Nürnberg, Germany, 2007; pp 1004–1011.
4. Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties
5. Behaviors of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate during Brewing Processes
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