Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 15, 2006, Pages 5630-5636

  Cardoso, Daniel R ^a   Olsen, Karsten ^a   Møller, Jens K S ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Beer; Light struck flavor; Phenolics; Riboflavin; Terpenes

Indexed keywords

PHENOL DERIVATIVE; RIBOFLAVIN; TERPENE;

ARTICLE; BEER; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; LIGHT; OXIDATION REDUCTION REACTION; PHOTOCHEMISTRY; SPECTROFLUOROMETRY; TASTE; THERMODYNAMICS;

BEER; LIGHT; OXIDATION-REDUCTION; PHENOLS; PHOTOCHEMISTRY; RIBOFLAVIN; SPECTROMETRY, FLUORESCENCE; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TASTE; TERPENES; THERMODYNAMICS;

HUMULUS LUPULUS;

EID: 33746898955     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060750d     Document Type: Article

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