Beer flavor

Beer: A Quality Perspective

Volumn , Issue , 2008, Pages 61-83

  Hughes, Paul ^a  

^a NONE

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EID: 83655180396     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-669201-3.00002-6     Document Type: Chapter

References (19)

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4. De Cooman, L., Aerts, G., Overmeire, H., De Keukeleire, D. Alterations of the profiles of iso-α-acids during beer ageing, marked instability of trans-iso-α-acids and implications for beer bitterness consistency in relation to tetrahydroiso-α-acids. Journal of the Institute of Brewing 2000, 106:169-178.
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7. Gardner, R.J. Lipophilicity and the perception of bitterness. Chemical Senses and Flavour 1979, 4:275-286.
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9. Herent, M.-F., Vanthournhout, C., Gijs, L. and Collin, S. (1997) Influence de la composition en heterocycles azotes de malts speciaux sur le profile aromatique de la biere. Proceedings of the 26th EBC Congress, Maastricht, pp. 167-174.
10. Hughes, P.S. The significance of iso-α-acids for beer quality. Journal of the Institute of Brewing 2000, 106:271-276.
11. Hughes, P.S., Baxter, E.D. Beer: Quality, safety and nutritional aspects 2001, Royal Society of Chemistry, Cambridge, 138 pp.
12. Laurent, M., Geldorf, B., Van Nedervelde, L., Dupire, S. and Debourg, A. (1995) Characterization of the aldoketoreductase yeast enzymatic system involved in the removal of wort carbonyls during fermentation. Proceedings of the 25th EBC Congress, Brussels, IRL Press: Oxford, pp. 337-344.
13. Meilgaard M.C. Flavour chemistry of beer - Part I: Flavour interactions between principal volatiles. MBAA Technical Quarterly 1975, 12:107-117.
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