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Journal of the American Society of Brewing Chemists

The Science of Beer

Volume 81, 2023 - Issue 1

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Research Articles

Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley

Hebe Parra International Centre for Brewing Science, University of Nottingham, Loughborough, Leicestershire, UKView further author information

Irina Bolatb Boortmalt International, Antwerp Innovation Centre, Zandvoort 1, Haven 350, Bus 1, 2030 Antwerp, BelgiumView further author information

David Cooka International Centre for Brewing Science, University of Nottingham, Loughborough, Leicestershire, UKCorrespondence[email protected]

https://orcid.org/0000-0002-4967-3287 View further author information

Pages 76-87 | Received 19 Aug 2021, Accepted 04 Nov 2021, Published online: 13 Dec 2021

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https://doi.org/10.1080/03610470.2021.2003669
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Citations (2)

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Articles from other publishers (2)

Zhengfei Yang, Yirong Wang, Yongqi Yin, Weiming Fang & Shuo Wang. (2022) Identification of volatile compounds in chocolate malt. European Food Research and Technology 249:3, pages 631-639.
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Cong Wang, Zhiming Zhang, Xiayin Zhang, Xinyi Tian, Kai Chen & Xiaoxiong Zeng. (2022) Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods 11:18, pages 2921.
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