메뉴 건너뛰기




Volumn , Issue , 2011, Pages 133-158

Beer: Production, sensory characteristics and sensory analysis

Author keywords

Beer flavour evaluation; Flavour wheel; Hop aroma compounds; Malt flavour; Sensory evaluation of beer

Indexed keywords


EID: 84893416066     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-85709-051-5.50006-7     Document Type: Chapter
Times cited : (38)

References (35)
  • 4
    • 70349103970 scopus 로고    scopus 로고
    • Beer flavour: malt and hop character
    • Nov
    • Bamforth C.W. Beer flavour: malt and hop character. Brewers' Guardian 2001, 6-18. Nov.
    • (2001) Brewers' Guardian , pp. 6-18
    • Bamforth, C.W.1
  • 5
    • 34547330847 scopus 로고    scopus 로고
    • Beer flavour: esters
    • Sept
    • Bamforth C.W. Beer flavour: esters. Brewers Guardian 2001, 32-43. Sept.
    • (2001) Brewers Guardian , pp. 32-43
    • Bamforth, C.W.1
  • 13
    • 84889279469 scopus 로고
    • Institute of Brewing, Institute of Brewing, London
    • Institute of Brewing Sensory Analysis Manual 1995, Institute of Brewing, London.
    • (1995) Sensory Analysis Manual
  • 24
    • 3142770079 scopus 로고    scopus 로고
    • Malt flavour and aroma
    • Nov/Dec
    • Pengelly W. Malt flavour and aroma. The New Brewer 2001, 15-17. Nov/Dec.
    • (2001) The New Brewer , pp. 15-17
    • Pengelly, W.1
  • 25
    • 84902434752 scopus 로고    scopus 로고
    • Hop flavour and aroma
    • March/April
    • Pengelly W. Hop flavour and aroma. The New Brewer 2002, 19-24. March/April.
    • (2002) The New Brewer , pp. 19-24
    • Pengelly, W.1
  • 26
    • 0042043129 scopus 로고    scopus 로고
    • Contribution of 3-methylthiopropionaldehyde to the worty flavour of alcohol-free beers
    • Perpete P., Collin S. Contribution of 3-methylthiopropionaldehyde to the worty flavour of alcohol-free beers. Journal of Agriculture, Food and Chemistry 1999, 47(6):2374-2378.
    • (1999) Journal of Agriculture, Food and Chemistry , vol.47 , Issue.6 , pp. 2374-2378
    • Perpete, P.1    Collin, S.2
  • 27
    • 0345280787 scopus 로고    scopus 로고
    • Fate of worty flavours in a cold contact fermentation
    • Perpete P., Collin S. Fate of worty flavours in a cold contact fermentation. Food Chemistry 1999, 66(3):359-363.
    • (1999) Food Chemistry , vol.66 , Issue.3 , pp. 359-363
    • Perpete, P.1    Collin, S.2
  • 32
    • 0036373249 scopus 로고    scopus 로고
    • Sensory and analytical characterisation of reduced, isomerised hop extracts and their influence and use in beer
    • Weiss A., Schonberger C.H., Mitter W., Biendl M., Back W., et al. Sensory and analytical characterisation of reduced, isomerised hop extracts and their influence and use in beer. Journal of the Institute of Brewing 2002, 108(2):236-241.
    • (2002) Journal of the Institute of Brewing , vol.108 , Issue.2 , pp. 236-241
    • Weiss, A.1    Schonberger, C.H.2    Mitter, W.3    Biendl, M.4    Back, W.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.