Evaluations of Properties and Flavors of Beer with Local Fruits as Auxiliary Ingredients

Author:

Maruyama Hironori1,Ozawa Atsuki1,Yamazaki Eiji1,Fujiwara Takayuki1

Affiliation:

1. Mie Prefecture Industrial Research Institute

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference10 articles.

1. 5) Kishimoto, T., Noba, S., Yano, N., Kobayashi, M., and Watanabe, T. (2018). Simulation of Pilsner-type beer aroma using 76 odor-active compounds. Journal of Bioscience and Bioengineering, 126, 330-338.

2. 6) Hong, L., Fang, L., Gabriella, K.F., and Zsuzsanna, K. (2015). Quantitative analysis of flavor volatiles in beer using headspace solid-phase microextraction and gas chromatography-flame ionization detection (HS-SPME-GC-FID). American Society of Brewing Chemists, 73, 261-265.

3. 7) Phi, L.T.N., Nishiyama, C., Choi, H.S., and Sawamura, M. (2006). Evaluation of characteristic aroma compounds of citrus natsudaidai Hayata (Natsudaidai) cold-pressed peel oil. Bioscience, Biotechnology, and Biochemistry, 70, 1832-1838.

4. 9) Janzantti, S.N. and Monteiro, M. (2014). Changes in the aroma of organic passion fruit (passiflora edulis Sims f.flavicarpa Deg.) during ripeness. LWT - Food Science and Technology, 59, 612-620.

5. 11) Takahashi, M., Kita, Y., Kusaka, K., Mizuno, A., and Goto-Yamamoto, N. (2015). Evaluation of microbial diversity in the pilot-scale beer brewing process by culture-dependent and culture-independent methods. Journal of Applied Microbiology, 118, 454-469.

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