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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 72, 2014 - Issue 2
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Original Articles

Influence of Different Hop Products on the cis/trans Ratio of Iso-α-Acids in Beer and Changes in Key Aroma and Bitter Taste Molecules during Beer Ageing

Christina SchmidtHopsteiner, Auhofstrasse 16, 84048Mainburg, GermanyCorrespondence[email protected]
,
Martin BiendlHopsteiner, Auhofstrasse 16, 84048Mainburg, Germany
,
Annika LagemannBitburger Braugruppe GmbH, Römermauer 3, 54634Bitburg, Germany
,
Georg StettnerBitburger Braugruppe GmbH, Römermauer 3, 54634Bitburg, Germany
,
Christian VogtChair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, 85354Freising, Germany
,
Andreas DunkelChair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, 85354Freising, Germany
&
Thomas HofmannChair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, 85354Freising, Germany
 show all
Pages 116-125 | Published online: 05 Feb 2018

Citations (8)

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Johanna Dennenlöhr, Sarah Thörner, Jörg Maxminer & Nils Rettberg. (2020) Analysis of Selected Staling Aldehydes in Wort and Beer by GC-EI-MS/MS Using HS-SPME with On-Fiber Derivatization. Journal of the American Society of Brewing Chemists 78:4, pages 284-298.
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Articles from other publishers (7)

Celina Paoeltta, Christopher Balog, Andrew Higgs, Dmitry Liskin, Kevin Kingsbury, Abigail Brehm, Andrew Brockway & Ronald A. Quinlan. 2023. Chemistry of Alcoholic Beverages. Chemistry of Alcoholic Beverages 187 215 .
Krystian Klimczak & Monika Cioch-Skoneczny. (2022) Changes in beer bitterness level during the beer production process. European Food Research and Technology 249:1, pages 13-22.
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Kristina Habschied, Iztok Jože Košir, Vinko Krstanović, Goran Kumrić & Krešimir Mastanjević. (2021) Beer Polyphenols—Bitterness, Astringency, and Off-Flavors. Beverages 7:2, pages 38.
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Luciano Moro TOZETTO, Revenli Fernanda do NASCIMENTO, Mariel Hang de OLIVEIRA, Junior VAN BEIK & Maria Helene Giovanetti CANTERI. (2019) Production and physicochemical characterization of craft beer with ginger (Zingiber officinale). Food Science and Technology 39:4, pages 962-970.
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Mengfei Lin, Diying Xiang, Xiaoyang Chen & Heqiang Huo. (2019) Role of Characteristic Components of Humulus lupulus in Promoting Human Health . Journal of Agricultural and Food Chemistry 67:30, pages 8291-8302.
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Gözde Gürdeniz, Morten Georg Jensen, Sebastian Meier, Lene Bech, Erik Lund & Lars Ove Dragsted. (2016) Detecting Beer Intake by Unique Metabolite Patterns. Journal of Proteome Research 15:12, pages 4544-4556.
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Olayide Oladokun, Amparo Tarrega, Sue James, Katherine Smart, Joanne Hort & David Cook. (2016) The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry 205, pages 212-220.
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