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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 69, 2011 - Issue 4
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Original Articles

Elucidation of Chemical Structures of Components Responsible for Beer Aftertaste

Norihiko KageyamaBeer Development Department, Suntory Liquors Limited, Osaka, JapanCorrespondence[email protected]
,
Takako InuiBeer Development Department, Suntory Liquors Limited, Osaka, Japan
,
Harukazu FukamiDepartment of Bioscience and Biotechnology, Faculty of Bioenvironmental Science, Kyoto Gakuen University, Kyoto, Japan
&
Hajime KomuraSuntory Foundation for Life Sciences, Bioorganic Research Institute, Osaka, Japan
Pages 255-259 | Published online: 05 Feb 2018

Citations (11)

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Harmonie M. Bettenhausen, Amanda Benson, Scott Fisk, Dustin Herb, Javier Hernandez, Juyun Lim, Sue H. Queisser, Thomas H. Shellhammer, Veronica Vega, Linxing Yao, Adam L. Heuberger & Patrick M. Hayes. (2020) Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach. Journal of the American Society of Brewing Chemists 78:2, pages 136-152.
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Norihiko Kageyama, Takako Inui, Koichi Nakahara & Harukazu Fukami. (2013) Beer Aftertaste Improved by Reducing Astringent Substances in the Barley Malt with Subcritical Water Treatment. Journal of the American Society of Brewing Chemists 71:3, pages 105-108.
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Norihiko Kageyama, Takako Inui, Harukazu Fukami & Hajime Komura. (2012) Structures in the Hordatine Family with cis-Cinnamoyl Moieties. Journal of the American Society of Brewing Chemists 70:3, pages 133-136.
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Articles from other publishers (8)

Naoki Ube, Atsushi Ishihara, Yukinori Yabuta, Shin Taketa, Yasuo Kato & Taiji Nomura. (2023) Molecular identification of a laccase that catalyzes the oxidative coupling of a hydroxycinnamic acid amide for hordatine biosynthesis in barley. The Plant Journal 115:4, pages 1037-1050.
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Ana Belén Díaz, Enrique Durán-Guerrero, Cristina Lasanta & Remedios Castro. (2022) From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 11:20, pages 3215.
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Claude Y. Hamany Djande, Paul A. Steenkamp, Lizelle A. Piater, Fidele Tugizimana & Ian A. Dubery. (2022) Hordatines and Associated Precursors Dominate Metabolite Profiles of Barley (Hordeum vulgare L.) Seedlings: A Metabolomics Study of Five Cultivars. Metabolites 12:4, pages 310.
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Harmonie M. Bettenhausen, Lindsay Barr, Corey D. Broeckling, Jacqueline M. Chaparro, Christian Holbrook, Dana Sedin & Adam L. Heuberger. (2018) Influence of malt source on beer chemistry, flavor, and flavor stability. Food Research International 113, pages 487-504.
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Julia Wannenmacher, Martina Gastl & Thomas Becker. (2018) Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 953-988.
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Stefan Spreng & Thomas Hofmann. (2018) Activity-Guided Identification of in Vitro Antioxidants in Beer . Journal of Agricultural and Food Chemistry 66:3, pages 720-731.
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Alexandr MIKYŠKA & Vratislav PSOTA. (2017) Brewing Trials of Barley Varieties Registered in the Czech Republic. Kvasny Prumysl 63:5, pages 248-260.
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You-Sheng Cai, Ariel M. Sarotti, Daniela Gündisch, Tamara P. Kondratyuk, John M. Pezzuto, James Turkson & Shugeng Cao. (2017) Heliotropiumides A and B, new phenolamides with N -carbamoyl putrescine moiety from Heliotropium foertherianum collected in Hawaii and their biological activities. Bioorganic & Medicinal Chemistry Letters 27:20, pages 4630-4634.
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