Beyond Dimethyl Sulfide: The Significance to Flavor of Thioesters and Polysulfides in Canadian Beers-Reference-Cited by-同舟云学术

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Beyond Dimethyl Sulfide: The Significance to Flavor of Thioesters and Polysulfides in Canadian Beers

Published:1982-04 Issue:2 Volume:40 Page:68-71
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Williams R. S.¹,Gracey D. E. F.¹

Affiliation:

1. Labatt Brewing Co. Ltd., London, Ontario, Canada N6A 4M3

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-40-0068

Reference14 articles.

1. American Society for Testing and Materials. E679, 1979.

2. Dickenson, C. J.Chem. Ind. (London), 1979. p. 896.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of Dimethyl Sulfide Thresholds;Journal of the American Society of Brewing Chemists;2021-07-27

2. DFT Study for Selective Adsorption of 1,3-Dimethyltrisulfane Responsible for Aged Odor in Japanese Sake Using Supported Gold Nanoparticles;Chemistry Letters;2020-03-05

3. Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds;Food Chemistry;2009-06

4. Aroma Compounds Responsible for the Aging of Sake and Their Formation Mechanism (2);JOURNAL OF THE BREWING SOCIETY OF JAPAN;2009

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