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Volumn , Issue , 2008, Pages 239-254

Hop essential oil: Analysis, chemical composition and odor characteristics

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EID: 84906297546     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter
Times cited : (69)

References (76)
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    • Acree, T.E.1
  • 5
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    • Introduction
    • Mondello, L., Lewis, A.C. and Bartle, K.D. (eds), John Wiley and Sons, Chichester, England
    • Bartle, K.D. (2002). Introduction. In Mondello, L., Lewis, A.C. and Bartle, K.D. (eds), Multidimensional Chromatography, pp. 3-16. John Wiley and Sons, Chichester, England.
    • (2002) Multidimensional Chromatography , pp. 3-16
    • Bartle, K.D.1
  • 8
    • 1642395899 scopus 로고    scopus 로고
    • Gas chromatography-olfactometry in food aroma analysis
    • Marsili, R. (ed.), Marcel Dekker, Inc, New York
    • Blank, I. (2002). Gas chromatography-olfactometry in food aroma analysis. In Marsili, R. (ed.), Flavor, Fragrance and Odor Analysis, pp. 297-331. Marcel Dekker, Inc, New York.
    • (2002) Flavor, Fragrance and Odor Analysis , pp. 297-331
    • Blank, I.1
  • 9
    • 0002487863 scopus 로고    scopus 로고
    • Quantification of aroma-impact components by isotope dilution assay-recent developments
    • Teranishi, R., Wick, E.L. and Hornstein, I. (eds), Kluwer Academic/Plenum Publishers, New York
    • Blank, I., Milo, C., Lin, J. and Fay, L.B. (1999). Quantification of aroma-impact components by isotope dilution assay-recent developments. In Teranishi, R., Wick, E.L. and Hornstein, I. (eds), Flavor Chemistry: 30 Years of Progress, pp. 63-74. Kluwer Academic/Plenum Publishers, New York.
    • (1999) Flavor Chemistry: 30 Years of Progress , pp. 63-74
    • Blank, I.1    Milo, C.2    Lin, J.3    Fay, L.B.4
  • 13
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    • Flavor chemistry and odor thresholds
    • Teranishi, R., Wick, E.L. and Hornstein, I. (eds), Kluwer Academic/Plenum Publishers, New York
    • Buttery, R.G. (1999). Flavor chemistry and odor thresholds. In Teranishi, R., Wick, E.L. and Hornstein, I. (eds), Flavor Chemistry: 30 Years of Progress, pp. 353-365. Kluwer Academic/Plenum Publishers, New York.
    • (1999) Flavor Chemistry: 30 Years of Progress , pp. 353-365
    • Buttery, R.G.1
  • 43
    • 70350494895 scopus 로고    scopus 로고
    • Commercial essential oils: truths and consequences
    • Swift, K.A.D. (ed.), Special Publication 277, Royal Society of Chemistry, Cambridge, UK
    • Lawrence, B.M. (2002). Commercial essential oils: truths and consequences. In Swift, K.A.D. (ed.), Advances in Flavours and Fragrances. From the Sensation to the Synthesis Special Publication 277, pp. 57-83. Royal Society of Chemistry, Cambridge, UK.
    • (2002) Advances in Flavours and Fragrances. From the Sensation to the Synthesis , pp. 57-83
    • Lawrence, B.M.1
  • 47
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    • Orthogonal GC-GC
    • Mondello, L., Lewis, A.C. and Bartle, K.D. (eds), John Wiley and Sons Ltd, Chichester, England
    • Marriott, P.J. (2002). Orthogonal GC-GC. In Mondello, L., Lewis, A.C. and Bartle, K.D. (eds), Multidimensional Chromatography, pp. 77-108. John Wiley and Sons Ltd, Chichester, England.
    • (2002) Multidimensional Chromatography , pp. 77-108
    • Marriott, P.J.1
  • 62
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    • Validity of ranking criteria in gas chromatography-olfactometry methods
    • Le Quéré, J.L. and Étiévant, P.X. (eds), Lavoisier, Paris, France
    • Petersen, M.A., Ivanova, D., Møller, P. and Bredie, W.L.P. (2003). Validity of ranking criteria in gas chromatography-olfactometry methods. In Le Quéré, J.L. and Étiévant, P.X. (eds), Flavour Research at the Dawn of the Twenty-First Century, pp. 494-499. Lavoisier, Paris, France.
    • (2003) Flavour Research at the Dawn of the Twenty-First Century , pp. 494-499
    • Petersen, M.A.1    Ivanova, D.2    Møller, P.3    Bredie, W.L.P.4
  • 66
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    • Sensory and analytical evaluation of beers brewed with three varieties of hops and an unhopped beer
    • Charalambous, G. (ed.), Elsevier Science, Amsterdam, The Netherlands
    • Sanchez, N.B., Lederer, C.L., Nickerson, G.B., Libbey, L.M. and McDaniel, M.R. (1992a). Sensory and analytical evaluation of beers brewed with three varieties of hops and an unhopped beer. In Charalambous, G. (ed.), Food Science and Human Nutrition Developments in Food Science 29. Elsevier Science, Amsterdam, The Netherlands, pp. 403-426.
    • (1992) Food Science and Human Nutrition Developments in Food Science 29 , pp. 403-426
    • Sanchez, N.B.1    Lederer, C.L.2    Nickerson, G.B.3    Libbey, L.M.4    McDaniel, M.R.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.