Analysis of Free Fatty Acids, Fusel Alcohols, and Esters in Beer: An Alternative to CS2 Extraction-Reference-Cited by-同舟云学术

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Analysis of Free Fatty Acids, Fusel Alcohols, and Esters in Beer: An Alternative to CS2 Extraction

Published:1994-06 Issue:3 Volume:52 Page:127-134
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:

Alvarez P.¹,Malcorps P.¹,Almeida A. Sa²,Ferreira A.²,Meyer A. M.³,Dufour J. P.³

Affiliation:

1. Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Place Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium

2. Unicer-Uniào Cervejeira, S.A., Direçàao Qualidade Industrial, Leça do Balio, Portugal

3. Unite de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Place Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-52-0127

Reference32 articles.

1. CAPRYLIC FLAVOUR AS A FEATURE OF BEER FLAVOUR

2. FATTY ACIDS CONTRIBUTING TOCAPRYLICFLAVOUR IN BEER. THE USE OF PROFILE AND THRESHOLD DATA IN FLAVOUR RESEARCH

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1. Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process;Fermentation;2022-02-24

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3. Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases;Journal of the American Society of Brewing Chemists;2020-12-16

4. Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability;Beverages;2019-06-04

5. Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications;Biotechnology in Flavor Production;2016-07-19

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