Identification of taste- and aroma-active components of beer

Beer in Health and Disease Prevention

Volumn , Issue , 2008, Pages 227-238

  Hughes, Paul ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78649562570     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (49)

1. Abbott, N., Puech, J.-L., Bayonove, C. and Baumes, R. (1995). Am. J. Enol. Vitic. 46, 292-294.
2. Abbott, N., Etievant, P., Issanchou, S. and Langlois, D. (1993). J. Agric. Food Chem. 41, 1698-1703.
3. Acree, T.E., Barnard, J. and Cunningham, D.G. (1984). Food Chem. 14, 273-286.
4. Analytica-EBC Methods (1998). Method 9.27, European Brewery Convention. Verlag, Nurnberg.
5. Bertsch, W. (1999). J. High Resolut. Chromatogr. 22, 647-665.
6. Bertsch, W. (2000). J. High Resolut. Chromatogr. 23, 167-181.
7. Bravo, A., Hotchkiss, J.H. and Acree, T.E. (1992). J. Agric. Food Chem. 40, 1881-1885.
8. Buckee, G. (1985). J. Inst. Brew. 91, 143-147.
9. Buttery, R.G., Teranishi, R., Flath, R.C. and Ling, L.C. (1990). J. Agric. Food Chem. 38, 792-795.
10. Buttery, R.G., Turnbaugh, J.G. and Ling, L.C. (1988). J. Agric. Food Chem. 36, 1006-1009.
11. Cadwallader, K.R., Tan, Q., Chen, F. and Meyers, S.P. (1995). J. Agric. Food Chem. 43, 2432-2437.
12. Dijksterhuis, G. and van den Broek, E. (1995). J. Sensory Stud. 10, 149-161.
13. Donley, J.R. (1992). J. Am. Soc. Brew. Chem. 50, 89-90.
14. Farkas, P., Quere, J., Maarse, H. and Kovac, M. (1994). In Maarse, H. and van der Heij, D.G. (eds), Trends in Flavour Research, pp. 145-149. Amsterdam, Elsevier.
15. Fay, F.B., Yeretzian, C. and Blank, I. (2001). Chimia 55, 429-434.
16. Ferreira, V., Fernàndez, P., Gracia, J.P. and Cacho, J.F. (1995). J. Sci. Food Agric. 69, 299-310.
17. Frank, O., Jezussek, M. and Hofmann, T. (2003). J. Agric. Food Chem. 51, 2693-2699.
18. Green, B.G., Dalton, P., Cowart, B., Shaffer, G., Rankin, K. and Higgins, J. (1996). Chem. Senses 21, 323-334.
19. Green, B.G., Shaffer, G.S. and Gilmore, M.M. (1993). Chem. Senses 18, 683-702.
20. Greenhoff, K. and MacFie, H.J.H. (1994). In MacFie, H.J.H. and Thomson, D.M.H. (eds), Measurement of Food Preferences, pp. 137-166. London, Blackie.
21. Harayama, K., Hayase, F. and Kato, H. (1994). Biosci. Biotechnol. Biochem. 58, 2246-2247.
22. Harrison, M. and Hills, B.P. (1997). J. Agric. Food Chem. 45, 1883-1890.
23. Herent, M.-F., Vanthournhout, C., Gijs, L. and Collin, S. (1997). Proceedings of the European Brewery Convention Congress, Maastricht, Canes, pp. 167-174.
24. Hill, P.G. and Apostolescu, L. (1999). Proceedings of the European Brewery Convention Congress, Cones, pp. 87-93.
25. Hughes, P. (2003). In Caballero, B., Trugo, L. and Finglas, P. (eds), Encyclopedia of Food Sciences and Nutrition, 2nd edn. pp. 422-429. Amsterdam, Elsevier.
26. Lee, H.S. (2000). In Nollet, L.M.L. (ed.), Food Analysis by HPLC. Marcel Dekker Inc, Basel.
27. MacDonald, J., Reeve, P.T.V., Ruddlesden, J.D. and White, F.H. (1984). Industrial fermentations. In Bushell, M.E. (ed.), Progress in Industrial Micro-biology, Vol. 19, pp. 47-198. Elsevier, Amsterdam.
28. MacFie, H.J.H. and Hedderley, D. (1993). Food Qual. Pref. 4, 41-49.
29. Marin, A.B., Acree, T.E., Hotchkiss, J.H. and Nagy, S. (1992). J. Agric. Food Chem. 40, 650-654.
30. Marin, A.B., Acree, T.E. and Barnard, J. (1988). Chem. Senses 13, 435-444.
31. Meilgaard, M.C., Civille, G.V. and Carr, B.T. (1999). Sensory Evaluation Techniques, 3rd edn. CRC Press, Boca Raton, FL.
32. Morales, M.T., Alonso, M.V., Rios, J.J. and Aparicio, R. (1995). J. Agric. Food Chem. 43, 2925-2931.
33. Nickerson, G.B. and van Engel, E.L. (1992). J. Am. Soc. Brew. Chem. 50, 77-81.
34. Nollet, L.M.L. (ed.) (2000). Food Analysis by HPLC, 2nd edn. Marcel Dekker, Inc, Basel.
35. Phillips, J.B. and Beens, J. (1999). J. Chromatogr. A 856, 331-347.
36. Rehova, L., Skerikova, V. and Jandera, P. (2004). J. Sep. Sci. 27, 1345-1359.
37. Sakuma, S., Amano, H. and Ohkochi, M. (2000). J. Am. Soc. Brew. Chem. 58, 26-29.
38. Sanchez, B., Reverol, L., Galindo-Castro, I., Bravo, A., Rangel-Aldao, R. and Ramirez, J. (2003). Tech. Q. Master Brew. Assoc. Am. 40, 204-221.
39. Sanchez, N.B., Lederer, C.L., Nickerson, G.B., Libbey, L.M. and McDaniel, M.R. (1992 a). Food science and human nutrition. Dev. Food Sci. 29, 371-402.
40. Sanchez, N.B., Lederer, C.L., Nickerson, G.B., Libbey, L.M. and McDaniel, M.R. (1992 b). Food science and human nutrition. Dev. Food Sci. 29, 403-426.
41. Sellergren, B., Manesiotis, P. and Hall, A.J. (2004). Patent WO 2004/067578.
42. da Silva, M.A.A.P., Lundahl, D.S. and McDaniel, M.R. (1994). In Maarse, H. and van der Heij, D.G. (eds), Trends in Flavour Research, pp. 191-209. Elsevier, Amsterdam.
43. Strating, J. (1988). In Linskens, H.F. and Jackson, J.F. (eds), Beer Analysis, Modern Methods of Plant Analysis, Vol. 7, pp. 254-263. Springer-Verlag, London.
44. Taylor, A.J. and Linforth, R.S.T. (1994). In Maarse, H. and van der Heij, D.G. (eds), Trends in Flavour Research, pp. 3-14. Elsevier, Amsterdam.
45. Ting, P.L. and Goldstein, H. (1996). J. Am. Soc. Brew. Chem. 52, 103-109.
46. Verzele, M. and De Keukeleire, D. (1991). Developments on food science. In Chemistry and Analysis of Hop and Beer Bitter Acids, Vol. 27. Elsevier, Amsterdam.
47. Vesely, P., Lusk, L., Basarova, G., Seabrooks, J. and Ryder, D. (2003). J. Agric. Food Chem. 51, 6941-6944.
48. Walker, M.D. (1991). Proceedings of the European Brewery Convention Congress, Lisbon, pp. 521-528.
49. Wu, Z., Buiatti, S. and Hughes, P.S. (1999). Proceedings of the European Brewery Convention Congress, Canes, pp. 79-86.