Quantitative Sensomics Profiling of Hop-Derived Bitter Compounds Throughout a Full-Scale Beer Manufacturing Process
Author:
Affiliation:
1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner Strasse, D-85354 Freising, Germany
2. Bitburger Braugruppe GmbH, Römermauer 3, D-54634 Bitburg, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf101326v
Reference33 articles.
1. Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese
2. Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine
3. Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese
4. Structure determination and sensory evaluation of novel bitter compounds formed from β-acids of hop (Humulus lupulus L.) upon wort boiling
5. Identification and RP-HPLC-ESI-MS/MS Quantitation of Bitter-Tasting β-Acid Transformation Products in Beer
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