Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets - Part 2: Preparation of single variety floral, citrus, and spicy hop oil essences by density programmed supercritical fluid extraction

Journal of Supercritical Fluids

Volumn 71, Issue , 2012, Pages 147-161

  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 essences; Hoppy aroma; Sensory evaluation; Supercritical fluid extraction

Indexed keywords

CRUDE EXTRACT; HOP ESSENCES; HOPPY AROMA; MOUTHFEEL; OCTADECYLSILICA; SENSORY EVALUATION; SESQUITERPENOIDS; SOLID-PHASE EXTRACTION; VOLATILE COMPOUNDS;

CARBON DIOXIDE; ESSENTIAL OILS; INTERNET PROTOCOLS; ODORS; PELLETIZING; VOLATILE ORGANIC COMPOUNDS;

SUPERCRITICAL FLUID EXTRACTION;

EID: 84866730296     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2012.06.004     Document Type: Article

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