Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1679-1685

  Sterckx, Femke L ^a   Missiaen, Jonas ^a   Saison, Daan ^a   Delvaux, Freddy R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Beer; Flavour; Interaction; Phenols; Recombination; Sensory analysis; Synergy; Threshold

Indexed keywords

FLAVOUR; INTERACTION; RECOMBINATION; SENSORY ANALYSIS; SYNERGY; THRESHOLD;

BINARY MIXTURES; PHENOLS;

BEER;

4 HYDROXYBENZALDEHYDE; 4 VINYLGUAIACOL; ACETOSYRINGONE; APOCYNIN; EUGENOL; GUAIACOL; METHYL VANILLATE; MONOPHENOL DERIVATIVE; PHENOL DERIVATIVE; SALICYLALDEHYDE; SYRINGALDEHYDE; THYMOL; UNCLASSIFIED DRUG; VANILLIN;

ARTICLE; BEER; CHEMICAL INTERACTION; CONTROLLED STUDY; FLAVOR; SENSITIVITY ANALYSIS; SENSORY ANALYSIS; SMOKEY FLAVOR; SPICY FLAVOR; VANILLA;

EID: 79551524700     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.055     Document Type: Article

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