18O Stable Isotope Labeling, Quantitative Model Experiments, and Molecular Dynamics Simulation Studies on the Trans-Specific Degradation of the Bitter Tasting Iso-α-acids of Beer-Reference-Cited by-同舟云学术

18O Stable Isotope Labeling, Quantitative Model Experiments, and Molecular Dynamics Simulation Studies on the Trans-Specific Degradation of the Bitter Tasting Iso-α-acids of Beer

Published:2009-10-27 Issue:22 Volume:57 Page:11014-11023
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Intelmann Daniel¹,Demmer Oliver²,Desmer Nina³,Hofmann Thomas¹

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner Strasse 34, D-85354 Freising, Germany

2. Department of Chemistry, Organic Chemistry II, Technische Universität München, Lichtenbergstrasse 4, D-85747 Garching, Germany

3. Institute of Food Chemistry, Westfälische-Wilhelms Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf903000c

Reference32 articles.

1. Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer

2. The absolute configuration of the isohumulones and the humulinic acids

3. Isomerization and Degradation Kinetics of Hop (Humulus lupulus) Acids in a Model Wort-Boiling System

4. A Kinetic Study on the Isomerization of Hop α-Acids

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