Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 26, 2007, Pages 11002-11010

  Vanbeneden, Nele ^a   Gils, Frederik ^a   Delvaux, Filip ^a   Delvaux, Freddy R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

4 Vinylguaiacol; Barley malt; Cinnamoyl esterase; Ferulic acid; Hordeum vulgare L.; Hydroxycinnamic acids; Phenolic flavor; Wort production

Indexed keywords

CARBOXYLESTERASE; COUMARIC ACID; FERULIC ACID; FERULOYL ESTERASE; UNCLASSIFIED DRUG;

ARTICLE; BARLEY; CEREAL; CHEMISTRY; FOOD HANDLING; METABOLISM; METHODOLOGY; ODOR; PLANT SEED; VOLATILIZATION;

CARBOXYLIC ESTER HYDROLASES; CEREALS; COUMARIC ACIDS; FOOD HANDLING; HORDEUM; ODORS; SEEDS; VOLATILIZATION;

HORDEUM; HORDEUM VULGARE SUBSP. VULGARE;

EID: 38049035398     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072340a     Document Type: Article

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