Presence of Disulfide-Bonded Thiols in Malt and Hops as the Precursors of Thiols in Beer
Author:
Affiliation:
1. National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c06099
Reference32 articles.
1. Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties
2. Comparison of 4-Mercapto-4-methylpentan-2-one Contents in Hop Cultivars from Different Growing Regions
3. Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis
4. Quantitation of 4-Methyl-4-sulfanylpentan-2-one (4MSP) in Hops by a Stable Isotope Dilution Assay in Combination with GC×GC-TOFMS: Method Development and Application To Study the Influence of Variety, Provenance, Harvest Year, and Processing on 4MSP Concentrations
5. Identification and Characteristics of New Volatile Thiols Derived from the Hop (Humulus luplus L.) Cultivar Nelson Sauvin
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