Sensomics Analysis of Key Bitter Compounds in the Hard Resin of Hops (Humulus lupulus L.) and Their Contribution to the Bitter Profile of Pilsner-Type Beer-Reference-Cited by-同舟云学术

Sensomics Analysis of Key Bitter Compounds in the Hard Resin of Hops (Humulus lupulus L.) and Their Contribution to the Bitter Profile of Pilsner-Type Beer

Published:2015-03-27 Issue:13 Volume:63 Page:3402-3418
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dresel Michael¹,Dunkel Andreas¹,Hofmann Thomas¹²

Affiliation:

1. Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-84354 Freising, Germany

2. Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, 85354 Freising, Germany

Funder

Barth-Haas Group

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00239

Reference57 articles.

1. Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer

2. Bitter tasting compounds of beer. Chemistry and taste properties of some hop resin compounds

3. Primary odorants of pale lager beer

4. Le houblonnage à cru des bières spéciales belges est bien plus qu’une simple dissolution des composés aromatiques du houblon

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