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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 58, 2000 - Issue 4
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Original Articles

Determination of Lightstruck Character in Beer by Gas Chromatography-Mass Spectroscopy

Susumu MasudaGeneral Evaluation Center, Asahi Breweries Ltd., l-1-21, Midori, Moriya-machi, Kitasoma-gun, Ibaraki, 302-0106, Japan
,
Kaori KikuchiGeneral Evaluation Center, Asahi Breweries Ltd., l-1-21, Midori, Moriya-machi, Kitasoma-gun, Ibaraki, 302-0106, Japan
,
Koichi HarayamaGeneral Evaluation Center, Asahi Breweries Ltd., l-1-21, Midori, Moriya-machi, Kitasoma-gun, Ibaraki, 302-0106, Japan
,
Kazuhisa SakaiLegal Management Department, Asahi Breweries Ltd., 1-23-1, Adzumabashi, Sumida-ku, Tokyo, 130-8602, Japan
&
Mitsuo IkedaGeneral Evaluation Center, Asahi Breweries Ltd., l-1-21, Midori, Moriya-machi, Kitasoma-gun, Ibaraki, 302-0106, Japan
Pages 152-154 | Received 22 Sep 1999, Accepted 15 May 2000, Published online: 01 Feb 2018

Citations (11)

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Toru Kishimoto, Yuri Hisatsune & Osamu Yamada. (2023) The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer. Journal of the American Society of Brewing Chemists 0:0, pages 1-7.
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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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R. T. Marsili, L. C. Laskonis & C. Kenaan. (2007) Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-Flavor Chemicals in Beer. Journal of the American Society of Brewing Chemists 65:3, pages 129-137.
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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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. (2001) Coordination of New and Alternate Methods of Analysis. Journal of the American Society of Brewing Chemists 59:4, pages 213-215.
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Articles from other publishers (3)

Ramin Maleki, Khalil Farhadi & Amir Abbas Matin. (2006) Analysis of Ethanol and Methanol in Human Body Fluids by Headspace Solid Phase Microextraction Coupled with Capillary Gas Chromatography. Analytical Sciences 22:9, pages 1253-1255.
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. (2001) Current awareness in flavour and fragrance. Flavour and Fragrance Journal 16:3, pages 230-237.
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. (2001) Current literature in mass spectrometry. Journal of Mass Spectrometry 36:3, pages 347-354.
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