Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 26, 2004, Pages 7911-7917

  Soares Da Costa, M ^a   Goncalves C ^b   Ferreira, A ^b   Ibsen, C ^b   Guedes De Pinho, P ^a   Silva Ferreira, A C ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNICEF   (United States)

Author keywords

Beer aging; Beer flavor stability; Methional; Phenylacetaldehyde

Indexed keywords

2 NONENAL; ACETALDEHYDE; ALDEHYDE; ALKENE DERIVATIVE; METHIONAL; METHIONINE DERIVATIVE; PHENYLACETALDEHYDE; UNCLASSIFIED DRUG;

AGED; AGING; AROMA; AROMA DETERIORATION; ARRHENIUS EQUATION; ARTICLE; BEER; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); DETERIORATION; FLAVOR; FLAVOR STABILITY; FOOD STORAGE; GAS CHROMATOGRAPHY; HONEY; KINETICS; LAGER BEER; MASS SPECTROMETRY; ODOR; OLFACTOMETRY; POTATO; QUANTITATIVE ANALYSIS; REACTION RATE CONSTANT; STORAGE; STORAGE TEMPERATURE; TEMPERATURE; TEMPERATURE DEPENDENCE; VALIDATION PROCESS;

SOLANUM TUBEROSUM;

EID: 11244292050     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049178l     Document Type: Article

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