Sensory and instrumental flavour analysis of wort brewed with dark specialty malts

Journal of the Institute of Brewing

Volumn 110, Issue 2, 2004, Pages 94-103

  Coghe, Stefan ^a   Martens, Els ^a   D'Hollander, Hélène ^a   Dirinck, Patrick J ^b   Delvaux, Freddy R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b ODISEE UNIVERSITY COLLEGE   (Belgium)

Author keywords

Maillard reaction; Purge and trap GC MS; Sensory assessment; Thiobarbituric acid number; Wort tasting

Indexed keywords

COLOR; FLAVORS; GAS CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY; ORGANIC ACIDS; SENSORS;

FLAVOR ANALYSIS; MAILLARD REACTION; MALTS; PURGE AND TRAP GC/MS; SENSORY ASSESSMENT; THIOBARBITURIC ACID NUMBER; WORT TESTING;

BEVERAGES;

EID: 3142682335     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2004.tb00188.x     Document Type: Article

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