Characterization of the key aroma compounds in two Bavarian wheat beers by means of the sensomics approach

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 47, 2013, Pages 11303-11311

  Langos, Daniel ^a   Granvogl, Michael ^b   Schieberle, Peter ^a,b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

2 methoxy 4 vinylphenol; aroma extract dilution analysis; aroma recombination; odor activity value; stable isotope dilution assay; wheat beer

Indexed keywords

2-METHOXY-4-VINYLPHENOL; AROMA EXTRACT DILUTION ANALYSIS; AROMA RECOMBINATION; ODOR ACTIVITY VALUES; STABLE ISOTOPE DILUTION ASSAY; WHEAT BEERS;

ASSAYS; BEER; DILUTION; ETHANOL; FINITE DIFFERENCE METHOD; ISOTOPES; VOLATILE FATTY ACIDS;

ODORS;

2 METHOXY 4 VINYLPHENOL; 2-METHOXY-4-VINYLPHENOL; 4 VINYLPHENOL; 4-VINYLPHENOL; ACETALDEHYDE; ALCOHOL; BETA DAMASCENONE; BETA-DAMASCENONE; DRUG DERIVATIVE; GUAIACOL; NORISOPRENOID; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; VINYL DERIVATIVE;

ARTICLE; BEER; FOOD ANALYSIS; GERMANY; INDICATOR DILUTION CURVE; METHODOLOGY; ODOR; WHEAT;

ACETALDEHYDE; BEER; ETHANOL; FOOD ANALYSIS; GERMANY; GUAIACOL; INDICATOR DILUTION TECHNIQUES; NORISOPRENOIDS; ODORS; PHENOLS; PHENYLETHYL ALCOHOL; TRITICUM; VINYL COMPOUNDS;

EID: 84889769559     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403912j     Document Type: Article

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