Characterization of Novel Single-Variety Oxygenated Sesquiterpenoid Hop Oil Fractions via Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry-Reference-Cited by-同舟云学术

Characterization of Novel Single-Variety Oxygenated Sesquiterpenoid Hop Oil Fractions via Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry

Published:2013-10-23 Issue:44 Volume:61 Page:10555-10564
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Van Opstaele Filip¹,Praet Tatiana¹,Aerts Guido¹,De Cooman Luc¹

Affiliation:

1. KAHO Sint-Lieven (KU Leuven), Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402496t

Reference47 articles.

1. Application of comprehensive multidimensional gas chromatography combined with time-of-flight mass spectrometry (GC×GC-TOFMS) for high resolution analysis of hop essential oil

2. THE ESSENTIAL OIL OF HOPS A REVIEW

3. Mitter, W.; Biendl, M.; Kaltner, D.Behavior of hop-derived aroma substances during wort boiling. InEBC Monograph 31, Symposium on Flavour and Flavour Stability, Nancy, France;Fachverlag Hans Carl:Nürnberg, Germany, 2001; Contribution 31, pp1–12.

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