Characterization of volatile aroma compounds in different brewing barley cultivars

Journal of the Science of Food and Agriculture

Volumn 95, Issue 5, 2015, Pages 915-921

  Dong, Liang ^a   Hou, Yingmin ^a   Li, Feng ^b   Piao, Yongzhe ^c   Zhang, Xiao ^d   Zhang, Xiaoyu ^a   Li, Cheng ^a   Zhao, Changxin ^a  

^a DALIAN POLYTECHNIC UNIVERSITY   (China)

^b Fushun Teachers College   (China)

^c DALIAN NATIONALITIES UNIVERSITY   (China)

^d Ganjingzi District Center for Disease Control and Prevention of Dalian   (China)

Author keywords

Aroma; Barley; Brewing; GC MS; PCA; Solid phase microextraction; Volatile compounds

Indexed keywords

HORDEUM; HUMULUS;

ALCOHOL DERIVATIVE; ALDEHYDE; KETONE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; BEER; CHEMISTRY; COMPARATIVE STUDY; CROP; FERMENTATION; HORDEUM; MASS FRAGMENTOGRAPHY; MICROBIOLOGY; MULTIVARIATE ANALYSIS; ODOR; PERCEPTIVE THRESHOLD; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; REPRODUCIBILITY; SEEDLING; SOLID PHASE MICROEXTRACTION; SPECIES DIFFERENCE;

ALCOHOLS; ALDEHYDES; BEER; CROPS, AGRICULTURAL; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HORDEUM; KETONES; MULTIVARIATE ANALYSIS; ODORS; PRINCIPAL COMPONENT ANALYSIS; REPRODUCIBILITY OF RESULTS; SEEDLINGS; SEEDS; SENSORY THRESHOLDS; SOLID PHASE MICROEXTRACTION; SPECIES SPECIFICITY; VOLATILE ORGANIC COMPOUNDS;

EID: 84924341598     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6759     Document Type: Article

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