A new parameter for determination of the extent of staling in beer

Journal of the American Society of Brewing Chemists

Volumn 60, Issue 1, 2002, Pages 26-30

  Araki, Shigeki ^a   Takashio, Masachika ^a   Shinotsuka, Ken ^a  

^a SAPPORO BREWERIES LTD   (Japan)

Author keywords

Flavor stability; Isohumulone

Indexed keywords

HUMULON;

BEER; CORRELATION ANALYSIS; FLAVOR; FOOD PROCESSING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HOPS; ORGANOLEPTIC PROPERTY; OXIDATION;

EID: 0036170297     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. Estimation of antioxidative activity and its relationship to beer flavor stability
2. Process management for the anti-oxidative beer production system
3. Beer flavor stability improvement and correlation to carbonyl profile
4. Alterations of the profiles of iso-α-acids during beer ageing, marked instability of trans-iso-α-acids and implications for beer bitterness consistency in relation to tetrahydroiso-α-acids
5. Processing influences on the stability of packaged beer
6. Studies on the reactions involved in the oxidation
7. Further studies on the staling of beer
8. Pathways for the formation of volatile aldehydes during storage of bottled beer
9. Differential behaviour of cis- and trans-iso-α-acids
10. Sensory analysis of beer flavor
11. Beer stability
12. Carbonyle und alterung des bieres. Teil 1: Analytik
13. Simultaneous analysis of hop bittering components by high-performance liquid chromatography. III. Development of on-line sample enrichment by precolumn switching
14. Preparation of trans-iso-alpha-acids and use of dicyclohexylamine salts as a standard for iso-alpha-acids analysis
15. The identification of factors affecting flavour stability in beer