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Proceedings. Annual meeting - American Society of Brewing Chemists Volume 21, 1963 - Issue 1: Proceedings of the Annual Meeting 1963
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Original Articles

Factors Essential for the Evolution of Sunstruck Flavor

Yoshiro KuroiwaAmagasaki Laboratory, The Research Laboratories of Kirin Brewery Co., Ltd., Amagasaki, Hyogo P., Japan
,
Naoki HashimotoAmagasaki Laboratory, The Research Laboratories of Kirin Brewery Co., Ltd., Amagasaki, Hyogo P., Japan
,
Hiroshi HashimotoAmagasaki Laboratory, The Research Laboratories of Kirin Brewery Co., Ltd., Amagasaki, Hyogo P., Japan
,
Eiichi KokuboAmagasaki Laboratory, The Research Laboratories of Kirin Brewery Co., Ltd., Amagasaki, Hyogo P., Japan
&
Kiyoshi NakagawaAmagasaki Laboratory, The Research Laboratories of Kirin Brewery Co., Ltd., Amagasaki, Hyogo P., Japan
Pages 181-193 | Published online: 31 Jul 2018

Citations (12)

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Read on this site (1)

Alicia Munoz-Insa, Martina Gastl & Thomas Becker. (2015) Use of Polyphenol-Rich Hop Products to Reduce Sunstruck Flavor in Beer. Journal of the American Society of Brewing Chemists 73:3, pages 228-235.
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Articles from other publishers (11)

Denis De Keukeleire. (2018) A Happy, Hoppy Odyssey: From a Flavorsome Hobby to a Dream Job. Journal of the American Society of Brewing Chemists 75:4, pages 283-301.
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Jacques Gros & Sonia Collin. (2012) Identification of a new light-struck off-flavour in “light-stable” beers. Cerevisia 37:1, pages 10-14.
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Kiyoshi TAKOI. (2012) The Hop Cultivar Contributing to the Sauvignon Blanc-like Flavor in Beer: Analysis of Synergy among Hop-derived Flavor Compounds. Part 1.. JOURNAL OF THE BREWING SOCIETY OF JAPAN 107:5, pages 306-316.
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Maurizio D’Auria, Lucia Emanuele, Giacomo Mauriello & Rocco Racioppi. (2003) On the origin of “Goût de Lumiere” in champagne. Journal of Photochemistry and Photobiology A: Chemistry 158:1, pages 21-26.
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Arne Olsen, Bo Werner Christensen & Jørgen Øgaard Madsen. (1988) Onion-like off-flavour in beer: Isolation and identification of the culprits. Carlsberg Research Communications 53:1, pages 1-9.
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M. Ono, Y. Kakudo, K. Nagami, J. Kumada & Suehiro Ueda. (2018) Simultaneous Analysis of Hop Bittering Components by High-Performance Liquid Chromatography. III. Development of On-Line Sample Enrichment by Precolumn Switching. Journal of the American Society of Brewing Chemists 45:2, pages 70-76.
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M. Verzele. (1986) 100 YEARS OF HOP CHEMISTRY AND ITS RELEVANCE TO BREWING. Journal of the Institute of Brewing 92:1, pages 32-48.
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T. L. Peppard. (1985) DEVELOPMENT OF ROUTINE INVESTIGATIONAL TOOLS FOR THE STUDY OF SULPHURY FLAVOURS IN BEER. Journal of the Institute of Brewing 91:6, pages 364-369.
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M. Ono, Y. Kakudo, Y. Yamamoto, K. Nagami & J. Kumada. (2018) Simultaneous Analysis of Hop Bittering Components by High-Performance Liquid Chromatography and its Application to the Practical Brewing. Journal of the American Society of Brewing Chemists 43:3, pages 136-144.
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T. L. Peppard. (1981) VOLATILE ORGANOSULPHUR COMPOUNDS IN HOPS AND HOP OILS: A REVIEW. Journal of the Institute of Brewing 87:6, pages 376-385.
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John D. Spikes. 1981. Photochemical and Photobiological Reviews. Photochemical and Photobiological Reviews 39 85 .

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