Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 23, 2006, Pages 8855-8861

  Kishimoto, Toru ^a   Wanikawa, Akira ^a   Kono, Katsunori ^a   Shibata, Kazunori ^a  

^a ASAHI BREWERIES LTD   (Japan)

Author keywords

GC olfactometry; Hop aroma; Muscat like; Sensory evaluation; Spicy

Indexed keywords

ESTER; TERPENE;

ARTICLE; BEER; CHEMISTRY; COMPARATIVE STUDY; HUMAN; HUMULUS; MASS FRAGMENTOGRAPHY; ODOR;

BEER; ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; HUMULUS; ODORS; TERPENES;

HUMULUS LUPULUS;

EID: 33751301849     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061342c     Document Type: Article

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