Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets - Part 1: Preparation of single variety total hop essential oils and polar hop essences

Journal of Supercritical Fluids

Volumn 69, Issue , 2012, Pages 45-56

  Van Opstaele, Filip ^a   Goiris, Koen ^a   De Rouck, Gert ^a   Aerts, Guido ^a   De Cooman, Luc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Beer aromatisation; Flavour thresholds; Hop aroma; Hop essential oil; Sensory evaluation; Supercritical carbon dioxide

Indexed keywords

CHROMATOGRAPHIC FRACTIONATION; FULLY COMPATIBLE; HOP AROMA; MOUTHFEEL; OCTADECYLSILICA; QUANTITATIVE EXTRACTION; SELECTIVE ISOLATION; SENSORY EVALUATION; SOLID-PHASE EXTRACTION; SUPERCRITICAL CARBON DIOXIDES;

BEER; CARBON DIOXIDE; HYDROCARBONS; PELLETIZING; SUPERCRITICAL FLUID EXTRACTION; WATER QUALITY;

ESSENTIAL OILS;

EID: 84863923392     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2012.05.009     Document Type: Article

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