Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale-Reference-Cited by-同舟云学术

Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale

Published:2016-06 Issue:3 Volume:74 Page:212-223
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:

Praet Tatiana¹,Van Opstaele Filip¹,De Causmaecker Brecht¹,Aerts Guido¹,De Cooman Luc¹

Affiliation:

1. KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2016-3257-01

Reference42 articles.

1. The role of germacrene D as a precursor in sesquiterpene biosynthesis: investigations of acid catalyzed, photochemically and thermally induced rearrangements

2. Autoxidation of some constituents of hops. I. Monoterpene hydrocarbon, myrcene

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

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