Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics-Reference-Cited by-同舟云学术

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Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics

Published:2013-05-13 Issue:20 Volume:61 Page:4758-4764
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Inui Takako¹,Tsuchiya Fumihiko²,Ishimaru Mariko¹,Oka Kaneo¹,Komura Hajime³

Affiliation:

1. Beer Development Department, Suntory Liquors Ltd., Reseach Center, 1-1-1 Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan

2. Separation Science Division, LECO Japan Corporation, 13-4 2-Chome, Shiba, Minato-ku, Tokyo 105-0014, Japan

3. Suntory Foundation for Life Sciences, Bioorganic Research Institute, 1-1-1 Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3053737

Reference36 articles.

1. Determination of Volatile Compounds in Different Hop Varieties by Headspace-Trap GC/MS—In Comparison with Conventional Hop Essential Oil Analysis

2. Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus L.) Essential Oil from Four Different Varieties

3. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics

4. Biotransformation of hop aroma terpenoids by ale and lager yeasts

5. Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation

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2. Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus;Innovative Food Science & Emerging Technologies;2024-10

3. A Preliminary Study on the Effect of Adding Sugarcane Syrup on the Flavor of Barley Lager Fermentation;Foods;2024-07-25

4. Comprehensive Two-Dimensional Gas Chromatography–Mass Spectrometry as a Tool for the Untargeted Study of Hop and Their Metabolites;Metabolites;2024-04-19

5. Dip Hopping Technique and Yeast Biotransformations in Craft Beer Productions;Fermentation;2023-12-29

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