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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 51, 1993 - Issue 1
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Original Articles

Model Studies and Flavor Threshold Determination of 3-Methyl-2-Butene-1-Thiol in Beer1

A. J. IrwinJohn Labatt Ltd., Brewing Research Department, London, Ontario, CanadaN6A4M3
,
L. BordeleauJohn Labatt Ltd., Brewing Research Department, London, Ontario, CanadaN6A4M3
&
R. L. BarkerJohn Labatt Ltd., Brewing Research Department, London, Ontario, CanadaN6A4M3
Pages 1-3 | Published online: 06 Feb 2018

Citations (15)

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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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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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Lance T. Lusk, Aki Murakami, Lawrence Nielsen, Susan Kay & David Ryder. (2009) Beer Photooxidation Creates Two Compounds with Aromas Indistinguishable from 3-Methyl-2-butene-1-thiol. Journal of the American Society of Brewing Chemists 67:4, pages 189-192.
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Mark R. Goldsmith, Peter J. Rogers, Nuno M. Cabral, Kenneth P. Ghiggino & Felicity A. Roddick. (2005) Riboflavin Triplet Quenchers Inhibit Lightstruck Flavor Formation in Beer. Journal of the American Society of Brewing Chemists 63:4, pages 177-184.
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Catherine Vermeulen, Laurence Gijs & Sonia Collin. (2005) Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review. Food Reviews International 21:1, pages 69-137.
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Susumu Masuda, Kaori Kikuchi, Koichi Harayama, Kazuhisa Sakai & Mitsuo Ikeda. (2000) Determination of Lightstruck Character in Beer by Gas Chromatography-Mass Spectroscopy. Journal of the American Society of Brewing Chemists 58:4, pages 152-154.
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Articles from other publishers (9)

Ruyi Li, Yongquan Xu, Jianxin Chen, Fang Wang, Chun Zou & Junfeng Yin. (2022) Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha. LWT 155, pages 112937.
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Hong Li & Fang Liu. (2015) The chemistry of sour taste and the strategy to reduce the sour taste of beer. Food Chemistry 185, pages 200-204.
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Akira WANIKAWA. (2012) Control of Off Flavor in Beer. JOURNAL OF THE BREWING SOCIETY OF JAPAN 107:8, pages 559-570.
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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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Ingeborg Russell & Graham G. Stewart. 2001. Biotechnology Set. Biotechnology Set 419 462 .
M Mestres, O Busto & J Guasch. (2000) Analysis of organic sulfur compounds in wine aroma. Journal of Chromatography A 881:1-2, pages 569-581.
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Luc Cooman, Guido Aerts, Hildegard Overmeire & Denis Keukeleire. (2000) Alterations of the Profiles of Iso-α-Acids During Beer Ageing, Marked Instability of Trans-Iso-α-Acids and Implications for Beer Bitterness Consistency in Relation to Tetrahydroiso-α-Acids. Journal of the Institute of Brewing 106:3, pages 169-178.
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C. Laane, G. Roo, E. Ban, M-W. Sjauw-En-Wa, M.G. Duyvis, W.A. Hagen, W.J.H. Berkel, R. Hilhorst, D.J.M. Schmedding & D.J. Evans. (1999) The Role of Riboflavin in Beer Flavour Instability: EPR studies and the application of flavin binding proteins. Journal of the Institute of Brewing 105:6, pages 392-397.
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Ingeborg Russell & Graham G. Stewart. 1995. Biotechnology. Biotechnology 419 462 .

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