메뉴 건너뛰기




Volumn 63, Issue 9, 2015, Pages 2525-2536

Analysis of beers from an 1840s shipwreck

Author keywords

beer flavor; flavor stability; hop components; shipwreck beer; spoilage

Indexed keywords

BEER; CARBONYL COMPOUNDS; ENZYME ACTIVITY; SHIPS; SPOILAGE;

EID: 84924533786     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5052943     Document Type: Article
Times cited : (14)

References (47)
  • 3
    • 84924572031 scopus 로고    scopus 로고
    • European Brewery Convention. Fachcerlag Hans Carl: Nürnberg, Germany.
    • European Brewery Convention. Analytica-EBC; Fachcerlag Hans Carl: Nürnberg, Germany, 2007.
    • (2007) Analytica-EBC
  • 4
    • 22244446150 scopus 로고    scopus 로고
    • Analysis of carbohydrates by anion exchange chromatography and mass spectrometry
    • Bruggink, C.; Maurer, R.; Herrmann, H.; Cavalli, S.; Hoefler, F. Analysis of carbohydrates by anion exchange chromatography and mass spectrometry J. Chromatogr., A 2005, 1085, 104-109
    • (2005) J. Chromatogr., A , vol.1085 , pp. 104-109
    • Bruggink, C.1    Maurer, R.2    Herrmann, H.3    Cavalli, S.4    Hoefler, F.5
  • 5
    • 84875361266 scopus 로고    scopus 로고
    • Hydrolysis of konjac glucomannan by Trichoderma reesei mannanase, EGI and EGII for the production of glucomannooligosaccharides
    • Mikkelson, A.; Maaheimo, H.; Hakala, T. K. Hydrolysis of konjac glucomannan by Trichoderma reesei mannanase, EGI and EGII for the production of glucomannooligosaccharides Carbohydr. Res. 2013, 372, 60-68
    • (2013) Carbohydr. Res. , vol.372 , pp. 60-68
    • Mikkelson, A.1    Maaheimo, H.2    Hakala, T.K.3
  • 6
    • 77954555268 scopus 로고    scopus 로고
    • Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process
    • Haseleu, G.; Lagemann, A.; Stephan, A.; Intelmann, D.; Dunkel, A.; Hofmann, T. Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process J. Agric. Food Chem. 2010, 58, 7930-7939
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 7930-7939
    • Haseleu, G.1    Lagemann, A.2    Stephan, A.3    Intelmann, D.4    Dunkel, A.5    Hofmann, T.6
  • 9
    • 0001353085 scopus 로고
    • Analysis of aldehydes and ketones from beer as O -(2,3,4,5,6-pentaflurobenzyl)hydroxylamine derivatives
    • Ojala, M.; Kotiaho, T.; Siirilä, J.; Sihvonen, M.-L. Analysis of aldehydes and ketones from beer as O -(2,3,4,5,6-pentaflurobenzyl)hydroxylamine derivatives Talanta 1994, 41, 1297-1309
    • (1994) Talanta , vol.41 , pp. 1297-1309
    • Ojala, M.1    Kotiaho, T.2    Siirilä, J.3    Sihvonen, M.-L.4
  • 10
    • 0022122521 scopus 로고
    • Capillary gas chromatographic analysis of volatile and non-volatile organic acids from biological samples as the t-butyldimethylsilyl derivatives
    • Schooley, D. L.; Kubiak, F. M.; Evans, J. V. Capillary gas chromatographic analysis of volatile and non-volatile organic acids from biological samples as the t-butyldimethylsilyl derivatives J. Chromatogr. Sci. 1985, 23, 385-390
    • (1985) J. Chromatogr. Sci. , vol.23 , pp. 385-390
    • Schooley, D.L.1    Kubiak, F.M.2    Evans, J.V.3
  • 11
    • 0002005134 scopus 로고
    • Utilization of wort carbohydrates
    • Panchal, C. J.; Stewart, G. G. Utilization of wort carbohydrates Brew. Dig. 1979, 44, 26-48
    • (1979) Brew. Dig. , vol.44 , pp. 26-48
    • Panchal, C.J.1    Stewart, G.G.2
  • 12
    • 73349115527 scopus 로고    scopus 로고
    • Structures of storage-induced transformation products of the beers bitter principles, revealed by sophisticated NMR spectroscopic and LC-MS techniques
    • Intelmann, D.; Kummerlowe, G.; Haseleu, G.; Desmer, N.; Schulze, K.; Frohlich, R.; Frank, O.; Luy, B.; Hofmann, T. Structures of storage-induced transformation products of the beers bitter principles, revealed by sophisticated NMR spectroscopic and LC-MS techniques Chemistry 2009, 15, 13047-13058
    • (2009) Chemistry , vol.15 , pp. 13047-13058
    • Intelmann, D.1    Kummerlowe, G.2    Haseleu, G.3    Desmer, N.4    Schulze, K.5    Frohlich, R.6    Frank, O.7    Luy, B.8    Hofmann, T.9
  • 13
    • 72449209213 scopus 로고    scopus 로고
    • 18O Stable isotope labeling, quantitative model experiments, and molecular dynamics simulation studies on the transspecific degradation of the bitter tasting iso-α-acids of beer
    • 18O Stable isotope labeling, quantitative model experiments, and molecular dynamics simulation studies on the transspecific degradation of the bitter tasting iso-α-acids of beer J. Agric. Food Chem. 2009, 57, 11014-11023
    • (2009) J. Agric. Food Chem. , vol.57 , pp. 11014-11023
    • Intelmann, D.1    Demmer, O.2    Desmer, N.3    Hofmann, T.4
  • 14
    • 77951287547 scopus 로고    scopus 로고
    • On the autoxidation of bitter-tasting iso-α-acids in beer
    • Intelmann, D.; Hofmann, T. On the autoxidation of bitter-tasting iso-α-acids in beer J. Agric. Food Chem. 2010, 58, 5059-5067
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 5059-5067
    • Intelmann, D.1    Hofmann, T.2
  • 15
    • 0000147735 scopus 로고
    • Flavor chemistry of beer. II. Flavor and threshold of 239 aroma volatiles
    • Meilgaard, M. C. Flavor chemistry of beer. II. Flavor and threshold of 239 aroma volatiles Tech. Q. MBAA 1975, 12, 151-168
    • (1975) Tech. Q. MBAA , vol.12 , pp. 151-168
    • Meilgaard, M.C.1
  • 16
    • 0038709238 scopus 로고
    • Amino acid analysis of beer polypeptides
    • Dale, C. J.; Young, T. W.; Brewer, S. Amino acid analysis of beer polypeptides J. Inst. Brew. 1989, 95, 89-97
    • (1989) J. Inst. Brew. , vol.95 , pp. 89-97
    • Dale, C.J.1    Young, T.W.2    Brewer, S.3
  • 20
    • 0031718812 scopus 로고    scopus 로고
    • Antimould activity of sourdough lactic acid bacteria: Identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1
    • Corsetti, A.; Gobbetti, M.; Rossi, J.; Damiani, P. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1 Appl. Microbiol. Biotechnol. 1998, 50, 253-256
    • (1998) Appl. Microbiol. Biotechnol. , vol.50 , pp. 253-256
    • Corsetti, A.1    Gobbetti, M.2    Rossi, J.3    Damiani, P.4
  • 24
    • 0007945492 scopus 로고
    • Esterase activity in the genus Brettanomyces
    • Spaepen, M.; Verachtert, H. Esterase activity in the genus Brettanomyces J. Inst. Brew. 1982, 88, 11-17
    • (1982) J. Inst. Brew. , vol.88 , pp. 11-17
    • Spaepen, M.1    Verachtert, H.2
  • 26
  • 27
    • 0004291138 scopus 로고
    • Springer-Verlag: New York
    • Moll, M. Beers and Coolers; Springer-Verlag: New York, 1994; p 510.
    • (1994) Beers and Coolers , pp. 510
    • Moll, M.1
  • 29
    • 0025024128 scopus 로고
    • Mutants of Saccharomyces cerevisiae producing a large quantity of β-phenylethyl alcohol and β-phenylethyl acetate
    • Akita, O.; Ida, T.; Obata, T.; Hara, S. Mutants of Saccharomyces cerevisiae producing a large quantity of β-phenylethyl alcohol and β-phenylethyl acetate J. Ferm. Bioeng. 1990, 69, 125-128
    • (1990) J. Ferm. Bioeng. , vol.69 , pp. 125-128
    • Akita, O.1    Ida, T.2    Obata, T.3    Hara, S.4
  • 30
    • 0003164157 scopus 로고
    • Breeding of a brewing yeast producing a large amount of β-phenylethyl alcohol and β-phenylethylacetate
    • Fukuda, K.; Watanabe, M.; Asano, K.; Ueda, H.; Ohta, S. Breeding of a brewing yeast producing a large amount of β-phenylethyl alcohol and β-phenylethylacetate Agric. Biol. Chem. 1990, 54, 269-271
    • (1990) Agric. Biol. Chem. , vol.54 , pp. 269-271
    • Fukuda, K.1    Watanabe, M.2    Asano, K.3    Ueda, H.4    Ohta, S.5
  • 31
    • 0037041928 scopus 로고    scopus 로고
    • Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study
    • Hernàndez-Orte, P.; Cacho, J.; Ferreira, V. Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study J. Agric. Food Chem. 2002, 50, 2891-2899
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 2891-2899
    • Hernàndez-Orte, P.1    Cacho, J.2    Ferreira, V.3
  • 32
    • 4143107986 scopus 로고    scopus 로고
    • Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine
    • Hernàndez-Orte, P.; Ibarz, M. J.; Cacho, J.; Ferreira, V. Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine Food Chem. 2005, 89, 163-174
    • (2005) Food Chem. , vol.89 , pp. 163-174
    • Hernàndez-Orte, P.1    Ibarz, M.J.2    Cacho, J.3    Ferreira, V.4
  • 33
    • 79951737955 scopus 로고    scopus 로고
    • Effect of l -isoleucine and l -phenylalanine addition of aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus
    • Trinh, T. T. T.; Woon, W. Y.; Curran, P.; Liu, S.-Q. Effect of l -isoleucine and l -phenylalanine addition of aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus S. Afr. J. Enol. Vitic. 2010, 31, 116-124
    • (2010) S. Afr. J. Enol. Vitic. , vol.31 , pp. 116-124
    • Trinh, T.T.T.1    Woon, W.Y.2    Curran, P.3    Liu, S.-Q.4
  • 35
    • 36248963166 scopus 로고    scopus 로고
    • Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
    • Molina, A. M.; Sweigers, J. H.; Varela, C.; Pretorius, I. S.; Agosin, E. Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds Appl. Microbiol. Biotechnol. 2007, 77, 675
    • (2007) Appl. Microbiol. Biotechnol. , vol.77 , pp. 675
    • Molina, A.M.1    Sweigers, J.H.2    Varela, C.3    Pretorius, I.S.4    Agosin, E.5
  • 36
    • 0028895089 scopus 로고
    • Identification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus
    • Fabre, C. E.; Duviau, V. J.; Blanc, P. J.; Goma, G. Identification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus Biotechnol. Lett. 1995, 17, 1207-1212
    • (1995) Biotechnol. Lett. , vol.17 , pp. 1207-1212
    • Fabre, C.E.1    Duviau, V.J.2    Blanc, P.J.3    Goma, G.4
  • 38
    • 23744479437 scopus 로고    scopus 로고
    • Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts
    • Moreira, N.; Mendes, F.; Hogg, T.; Vasconcelos, I. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts Int. J. Food Microbiol. 2005, 103, 285-294
    • (2005) Int. J. Food Microbiol. , vol.103 , pp. 285-294
    • Moreira, N.1    Mendes, F.2    Hogg, T.3    Vasconcelos, I.4
  • 39
    • 78650273325 scopus 로고    scopus 로고
    • Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications
    • Moreira, N.; Pina, C.; Mendes, F.; Couto, J. A.; Hogg, T.; Vasconcelos, I. Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications Food Control 2011, 22, 662-667
    • (2011) Food Control , vol.22 , pp. 662-667
    • Moreira, N.1    Pina, C.2    Mendes, F.3    Couto, J.A.4    Hogg, T.5    Vasconcelos, I.6
  • 40
    • 69049118617 scopus 로고    scopus 로고
    • Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae
    • Viana, F.; Gil, J. V.; Vallés, S.; Manzanares, P. Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae Int. J. Food Microbiol. 2009, 135, 68-74
    • (2009) Int. J. Food Microbiol. , vol.135 , pp. 68-74
    • Viana, F.1    Gil, J.V.2    Vallés, S.3    Manzanares, P.4
  • 41
    • 0036849217 scopus 로고    scopus 로고
    • Metabolic physiology of aroma-producing Kluyveromces marxianus
    • Wittman, C.; Hans, M.; Bluemke, W. Metabolic physiology of aroma-producing Kluyveromces marxianus Yeast 2002, 19, 1351-1363
    • (2002) Yeast , vol.19 , pp. 1351-1363
    • Wittman, C.1    Hans, M.2    Bluemke, W.3
  • 42
    • 0842327894 scopus 로고    scopus 로고
    • Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae
    • Coghe, S.; Benoot, K.; Delvaux, F.; Vanderhaegen, B.; Delvaux, F. R. Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae J. Agric. Food Chem. 2004, 52, 602-608
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 602-608
    • Coghe, S.1    Benoot, K.2    Delvaux, F.3    Vanderhaegen, B.4    Delvaux, F.R.5
  • 43
    • 35448988812 scopus 로고    scopus 로고
    • Formation of 4-vinal and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts
    • Vanbeneden, N.; Gils, F.; Delvaux, F.; Delvaux, F. R. Formation of 4-vinal and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts Food Chem. 2008, 107, 221-230
    • (2008) Food Chem. , vol.107 , pp. 221-230
    • Vanbeneden, N.1    Gils, F.2    Delvaux, F.3    Delvaux, F.R.4
  • 44
    • 0000412884 scopus 로고
    • Identification of a stale-beer-like odorant in extracts of naturally aged beers
    • Chatonnet, D.; Dasnoy, S.; Collin, S. Identification of a stale-beer-like odorant in extracts of naturally aged beers J. Sci. Food Agric. 1992, 60, 165-178
    • (1992) J. Sci. Food Agric. , vol.60 , pp. 165-178
    • Chatonnet, D.1    Dasnoy, S.2    Collin, S.3
  • 45
    • 0016702013 scopus 로고
    • Decarboxylation of substituted cinnamic acids by Enterobacteria - Influence on beer flavour
    • Lindsay, R. F.; Priest, F. G. Decarboxylation of substituted cinnamic acids by Enterobacteria-influence on beer flavour J. Appl. Bacteriol. 1975, 39, 181-187
    • (1975) J. Appl. Bacteriol. , vol.39 , pp. 181-187
    • Lindsay, R.F.1    Priest, F.G.2
  • 46
    • 0001766033 scopus 로고
    • Altered regulation of aromatic amino acid biosynthesis in β-phenylethyl-alcohol-overproducing mutants of sake yeast Saccharomyces cerevisiae
    • Fukuda, K.; Watanabe, M.; Asano, K. Altered regulation of aromatic amino acid biosynthesis in β-phenylethyl-alcohol-overproducing mutants of sake yeast Saccharomyces cerevisiae Agric. Biol. Chem. 1990, 54, 3151-3156
    • (1990) Agric. Biol. Chem. , vol.54 , pp. 3151-3156
    • Fukuda, K.1    Watanabe, M.2    Asano, K.3
  • 47
    • 84907552228 scopus 로고    scopus 로고
    • Taming wild yeast: Potential of conventional and nonconventional yeasts in industrial fermentations
    • Steensels, J.; Verstrepen, K. J. Taming wild yeast: potential of conventional and nonconventional yeasts in industrial fermentations Annu. Rev. Microbiol. 2014, 68, 61-80
    • (2014) Annu. Rev. Microbiol. , vol.68 , pp. 61-80
    • Steensels, J.1    Verstrepen, K.J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.