Identification and Characteristics of New Volatile Thiols Derived from the Hop (Humulus luplus L.) Cultivar Nelson Sauvin-Reference-Cited by-同舟云学术

Identification and Characteristics of New Volatile Thiols Derived from the Hop (Humulus luplus L.) Cultivar Nelson Sauvin

Published:2009-02-25 Issue:6 Volume:57 Page:2493-2502
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Takoi Kiyoshi¹,Degueil Marie¹,Shinkaruk Svitlana¹,Thibon Cécile¹,Maeda Katsuaki¹,Ito Kazutoshi¹,Bennetau Bernard¹,Dubourdieu Denis¹,Tominaga Takatoshi¹

Affiliation:

1. Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka 425-0013, Japan, Université de Bordeaux, UMR 5255 ISM, F-33405, France, CNRS, UMR 5255 ISM, F-33405, France, ENITA de Bordeaux, UMRS, F-33175, France, and Université de Bordeaux, UMR 1219, Faculté d’Enologie, ISVV, F-33405 France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8034622

Reference29 articles.

1. Comparison of the Most Odor-Active Compounds in Fresh and Dried Hop Cones (Humulus lupulus L. Variety Spalter Select) Based on GC−Olfactometry and Odor Dilution Techniques

2. Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer

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