Release of phenolic flavour precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 83-91

  Vanbeneden, Nele ^a   Van Roey, Tom ^a   Willems, Filip ^a   Delvaux, Filip ^a   Delvaux, Freddy R ^a  

^a Food and Microbial Technology ^*  (Belgium)

Author keywords

4 Vinylguaiacol; Arabinoxylan; Barley malt; Cinnamoyl esterase; Ferulic acid; Hydroxycinnamic acids; Phenolic flavour; Wort production

Indexed keywords

ARABINOXYLAN; FERULIC ACID; FLAVORING AGENT; PHENOL; WATER;

AROMA; ARTICLE; BARLEY; BEER; BREWING; CORRELATION ANALYSIS; ENZYME ACTIVITY; ENZYME RELEASE; EXPERIMENT; HYDROLYSIS; LABORATORY; MALT; PARAMETER; PH; TEMPERATURE; THICKNESS; TIME; VALIDATION STUDY;

HORDEUM;

EID: 43649097419     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.029     Document Type: Article

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