Analysis of Hop-Derived Thiols in Beer Using On-Fiber Derivatization in Combination with HS-SPME and GC-MS/MS-Reference-Cited by-同舟云学术

Analysis of Hop-Derived Thiols in Beer Using On-Fiber Derivatization in Combination with HS-SPME and GC-MS/MS

Published:2020-12-04 Issue:50 Volume:68 Page:15036-15047
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dennenlöhr Johanna¹,Thörner Sarah¹,Rettberg Nils¹^ORCID

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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