3-Sulfanyl-4-methylpentan-1-ol in Dry-Hopped Beers: First Evidence of Glutathione S-Conjugates in Hop (Humulus lupulus L.)

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 45, 2016, Pages 8572-8582

  Kankolongo Cibaka, Marie Lucie ^a   Decourrière, Laura ^a   Lorenzo Alonso, Celso José ^a   Bodart, Etienne ^a   Robiette, Raphaël ^a   Collin, Sonia ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

beer; dry hopping; flavor; glutathione; hop (Humulus lupulus L.); polyfunctional thiols

Indexed keywords

BEER; CHEMISTRY; FLAVORS;

GLUTATHIONES; HOP (HUMULUS LUPULUS L.); NOCV1; POLYFUNCTIONAL THIOLS;

PEPTIDES;

GLUTATHIONE; HEXANOIC ACID DERIVATIVE; ISOCAPROALDEHYDE; THIOL DERIVATIVE;

ANALYSIS; BEER; CHEMISTRY; HUMULUS; TANDEM MASS SPECTROMETRY;

BEER; CAPROATES; GLUTATHIONE; HUMULUS; SULFHYDRYL COMPOUNDS; TANDEM MASS SPECTROMETRY;

EID: 84996598276     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b03788     Document Type: Article

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