Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level—Loss and Transfer of Odor-Active Compounds-Reference-Cited by-同舟云学术

Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level—Loss and Transfer of Odor-Active Compounds

Published:2020-07-13 Issue:32 Volume:68 Page:8602-8612
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brendel Sabrina¹,Hofmann Thomas¹²^ORCID,Granvogl Michael³^ORCID

Affiliation:

1. Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany

3. Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany

Funder

Bundesministerium f?r Wirtschaft und Energie

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c01907

Reference59 articles.

1. Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes

2. Analytical-Sensory Determination of Potential Flavour Deficiencies of Light Beers

3. A review of methods of low alcohol and alcohol-free beer production

4. Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation

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