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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 67, 2009 - Issue 4
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Original Articles

The Human Bitterness Detection Threshold of Iso-α-Acids and Tetrahydro-Iso-α-Acids in Lager Beer

Kathryn M. KolpinDepartment of Food Science, Oregon State University, Corvallis, OR
&
Thomas H. ShellhammerDepartment of Food Science, Oregon State University, Corvallis, ORCorrespondence[email protected]
Pages 200-205 | Published online: 06 Feb 2018

Citations (5)

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Read on this site (1)

Patrick L. Ting & David S. Ryder. (2017) The Bitter, Twisted Truth of the Hop: 50 Years of Hop Chemistry. Journal of the American Society of Brewing Chemists 75:3, pages 161-180.
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Articles from other publishers (4)

Cristina Lasanta, Enrique Durán‐Guerrero, Ana Belén Díaz & Remedios Castro. (2020) Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers. Journal of the Science of Food and Agriculture 101:3, pages 1174-1181.
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Donna Ryland, Erin Goldberg & Michel Aliani. 2017. Bitterness. Bitterness 131 160 .
Mei Peng, Sara R. Jaeger & Michael J. Hautus. (2012) Determining odour detection thresholds: Incorporating a method-independent definition into the implementation of ASTM E679. Food Quality and Preference 25:2, pages 95-104.
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A. Fritsch, A. Gitelman & T.H. Shellhammer. (2010) Using a change-point model to describe temporal bitter relationships among hop-derived compounds. Food Quality and Preference 21:7, pages 820-826.
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