Decrease of 4-Vinylguaiacol during Beer Aging and Formation of Apocynol and Vanillin in Beer-Reference-Cited by-同舟云学术

Decrease of 4-Vinylguaiacol during Beer Aging and Formation of Apocynol and Vanillin in Beer

Published:2008-12-03 Issue:24 Volume:56 Page:11983-11988
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vanbeneden Nele¹,Saison Daan¹,Delvaux Filip¹,Delvaux Freddy R.¹

Affiliation:

1. Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems—Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8019453

Reference41 articles.

1. Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol, and Phenol during Coffee Roasting by Resonant Laser Ionization Time-of-Flight Mass Spectrometry

2. Studies on Character Impact Odorants of Coffee Brews

3. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines

4. CONTROL OF FERULIC ACID AND 4-VINYL GUAIACOL IN BREWING

5. Fl�chtige phenolische Verbindungen in Bier, Rauchbier und Sherry

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