Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4323-4326

  Noël, Sophie ^a   Liégeois, Catherine ^a   Lermusieau, Guillaume ^a   Bodart, Etienne ^a   Badot, Camille ^a   Collin, Sonia ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

Aging; Beer; Flavor; Oxidation; Wort proteins

Indexed keywords

2-NONENAL; 4 HYDROXYNONENAL; ALDEHYDE; DEUTERIUM; LINOLEIC ACID;

ARTICLE; AUTOOXIDATION; BEER; FERMENTATION; FLAVOR; FOOD PRESERVATION; FOOD PROCESSING; HEAT; HUMAN; ODOR; PH; TASTE;

ALDEHYDES; BEER; DEUTERIUM; FOOD PRESERVATION; HEAT; HUMANS; ODORS; TASTE;

EID: 0033212827     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990211r     Document Type: Article

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