Use of GC-olfactometry to identify the hop aromatic compounds in beer

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3867-3874

  Lermusieau, G ^a   Bulens, M ^a   Collin, S ^a  

^a Lab Brasserie Indust Alimentaires   (Belgium)

Author keywords

AEDA; Beer flavor; Hop; Sensorial analyses; XAD

Indexed keywords

AROMATIC COMPOUND;

ANALYTIC METHOD; ANGIOSPERM; ARTICLE; BEER; CHEMISTRY; FOOD ANALYSIS; GAS CHROMATOGRAPHY; METHODOLOGY; ODOR; OLFACTOMETRY; TASTE;

BEER; CHROMATOGRAPHY, GAS; ODORS; ROSALES; TASTE;

HUMULUS; HUMULUS LUPULUS; MAGNOLIOPHYTA;

EID: 0034835915     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0101509     Document Type: Article

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