Sensomics Analysis of Key Bitter Compounds in the Hard Resin of Hops (Humulus lupulus L.) and Their Contribution to the Bitter Profile of Pilsner-Type Beer

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 13, 2015, Pages 3402-3418

  Dresel, Michael ^a   Dunkel, Andreas ^a   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

bitter; hops; Humulus lupulus L.; sensomics; taste dilution analysis; xanthohumol

Indexed keywords

CHEMICAL ANALYSIS; CHROMOPHORES; ESTERIFICATION; ESTERS; FERMENTATION; RESINS;

BITTER; HOPS; HUMULUS LUPULUS L; SENSOMICS; TASTE DILUTION ANALYSIS; XANTHOHUMOL;

SENSORY ANALYSIS;

HUMULUS; HUMULUS LUPULUS;

4-COUMARIC ACID; COUMARIC ACID; FLAVONOID; GLUCOSIDE; PLANT RESIN; PROPIOPHENONE DERIVATIVE; XANTHOHUMOL;

ANALYSIS; BEER; CHEMISTRY; FRACTIONATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMULUS; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SENSATION; TASTE;

BEER; CHEMICAL FRACTIONATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FLAVONOIDS; GLUCOSIDES; HUMULUS; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; PROPIOPHENONES; RESINS, PLANT; SENSATION; TASTE;

EID: 84926435495     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00239     Document Type: Article

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