Literature Cited
- American Society of Brewing Chemists. Report of the Subcommittee on Determination of Hop Essential Oils by Capillary Gas Chromatography. J. Am. Soc. Brew. Chem. 43:127–135, 1985.
- Anonymous. Agilent Technologies, GC/MSD libraries for the MSD ChemStation. Technical note Rev. 1 (23) 5967–5807E. http://www.chem.agilent.com/Library/technicaloverviews/Public/5967-5807E.pdf, 2000, accessed May 20, 2011.
- Anonymous. Comparison of two beer samples by GC×GC-TOFMS utilizing the COMPARE feature. Form No. 203-821-352 8/08-REV0. LECO Corporation. http://www.leco.com/resources/application_notes/pdf/PEG4D_BEER_USING_COMPARE_203-821-352.pdf, 2008, accessed May 20, 2011.
- Bamforth, C. W. The science and understanding of the flavour stability of beer: A critical assessment. Brauwelt Int. 17:98–110, 1999.
- Bamforth, C. W. A critical control point analysis for flavor stability of beer. Tech. Q. Master Brew. Assoc. Am. 41:97–103, 2004.
- Bamforth, C. W., Muller, R. E., and Walker, M. D. Oxygen and oxygen radicals in malting and brewing: A review. J. Am. Soc. Brew. Chem. 51:79–88, 1993.
- Borsarelli, C. D., and Mercadante, A. Z. Thermal and photochemical degradation of carotenoids. In: Carotenoids: Physical, Chemical, and Biological Functions and Properties, pp. 229–253, J. T. Landrum, ed. CRC Press, Boca Raton FL, 2009.
- Callemien, D. 4-Vinyl syringol and other flavouring phenols (issued from hop & malt). Jean De Clerck Chair, Louvain-la-Neuve, Belgium, 2008.
- Callemien, D., Dasnoy, S., and Collin, S. Identification of a stale-beer-like odorant in extracts of naturally aged beer. J. Agric. Food Chem. 54:1409–1413, 2006.
- Caris-Veyrat, C. Formation of carotenoid oxygenated cleavage products. In. Carotenoids: Physical, Chemical, and Biological Functions and Properties, pp. 215–228, J. T. Landrum, ed. CRC Press, Boca Raton FL, 2009.
- Chevance, F., Guyot-Declerck, C., Dupont, J., and Collin, S. Investigation of the beta-damascenone level in fresh and aged commercial beers. J. Agric. Food. Chem. 50:3818–3821, 2002.
- Da Costa, M. S., Gonçalves, C., Ferreira, A., Ibsen, C., Guedes de Pinho P. G., and Ferreira, A. C. S. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. J. Agric. Food Chem. 52:7911–7917, 2004.
- Daniel, M. A., Capone, D. L., Sefton, M. A., and Elsey, G. M. Riesling acetal is a precursor to 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wine. Aus. J. Grape Wine Res. 15:93–96, 2009.
- Drost, B. W., Duidam, J., Hoekstra, S. F., and Strating, J. Role of individual compounds in beer staling. Tech. Q. Master Brew. Assoc. Am. 11:127–134, 1974.
- Edge, R., and Truscott, G. 2009. Properties of carotenoid radicals and excited states and their potential role in biological systems. In: Carotenoids: Physical, Chemical, and Biological Functions and Properties, pp. 283–307, J. T. Landrum, ed. CRC Press, Boca Raton FL, 2009.
- Ferreira, A. C. S., and de Pinho, P. G. Nor-isoprenoids profile during port wine ageing - influence of some technological parameters. Analytica Chimica Acta 513:169–176, 2004.
- Ferreira, A. C. S., Hogg, T., and de Pinho, P. G. Identification of Key Odorants Related to the Typical Aroma of Oxidation-Spoiled White Wines. J. Agric. Food Chem. 51:1377–1381, 2003.
- Foster, R. T., and Nickerson, G. B. Changes in Hop Oil Content and Hoppiness Potential (Sigma) During Hop Aging. J. Am. Soc. Brew. Chem. 43:127–135, 1985.
- Foster, R. T., Samp, E. J., and Patino, H. Multivariate modeling of sensory and chemical data to understand staling in light beer. J. Am. Soc. Brew. Chem. 59:201–210, 2001.
- Gijs, L., and Collin, S. Effect of the reducing power of a beer on dimethyl trisulfide production during aging. J. Am. Soc. Brew. Chem. 60:68–70, 2002.
- Gijs, L., Chevance, F., Jerkovic, V., and Collin, S. How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging. J. Agric. Food. Chem. 50:5612–5616, 2002.
- Gijs, L., Perpete, P., Timmermans, A., and Collin, S. 3-Methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers. J. Agric. Food. Chem. 48:6196–6199, 2000.
- Goldstein, H., Ting, P., Navarro, A., and Ryder, D. Water-soluble hop flavour precursors and their role in beer flavour. Proc. Cong. Eur. Brew. Conv. 27:53–66, 1999.
- Goldstein, H., Ting, P., Schulze, W., Murakami, A., Lusk, L., and Young, V. Methods of making and using purified kettle hop flavorants. United States Patent 5,972,411, 1999.
- Goldstein, H., Ting, P., Schulze, W., Murakami, A., Lusk, L., and Young, V. Methods of making and using purified kettle hop flavorants. United States Patent 6,716,472, 2004.
- Hardwick, W. A. The properties of beer. In: Handbook of Brewing, p. 574, W. A. Hardwick, ed. Marcel Dekker, New York, 1995.
- Herrmann, M., Klotzbücher, B., Wurzbacher, M., Hanke, S., Kattein, U., Back, W., Becker, T., and Krottenthaler, M. A new validation of relevant substances for the evaluation of beer aging depending on the employed boiling system. J. Inst. Brew. 116:41–48, 2010.
- Hough, J. S., Briggs, D. E., Stevens, R., and Young, T. W. Malting and Brewing Science, 2 ed, Vol. 2, pp. 465–467, 598–599. Chapman and Hall, London, 1982.
- King, A. J., and Dickinson, J. R. Biotransformation of hop aroma terpenoids by ale and lager yeasts. FEMS Yeast Research 3:53–62, 2003.
- Kispert, L. D., Focsan, L., and Konovalova, T. Applications of EPR spectroscopy to understanding carotenoid radicals. In: Carotenoids: Physical, Chemical, and Biological Functions and Properties, pp. 159–188, J. T. Landrum, ed. CRC Press, Boca Raton FL, 2009.
- Kollmannsberger, H., Biendl, M., and Nitz, S. Occurrence of glycosidically bound flavour compounds in hops, hop products and beer. Monatsschr. Brauwiss. 59:83–89, May/June 2006.
- Lusk, L. T., Murakami, A., Nielsen, L., Kay, S., and Ryder, D. Beer photooxidation creates two compounds with aromas indistinguishable from 3-methyl-2-butene-1-thiol. J. Am. Soc. Brew. Chem. 67:189–192, 2009.
- Malfliet, S., Van Opstael, F., De Clippeleerm J., Syryn, E., Goiris, K., De Cooman, L., and Aerts, G. Flavour instability of pale lager beers: Determination of analytical markers in relation to sensory ageing. J. Inst. Brew. 114:180–192, 2008.
- Marais, J. The significance of 1,1,6-trimethyl-1,2- dihydronaphthalene in the production of high quality Riesling wines, In: Carotenoid-derived Aroma Compounds, Vol. 802, pp. 273–284, P. Winterhalter, and R. L. Rouseff, ed. ACS Symposium Series, American Chemical Society Publications, Washington, DC, 2002.
- Mendes-Pinto, M. M. Review: Carotenoid breakdown products the-norisoprenoids-in wine aroma. Arch. Biochem. Biophys.: Recent Achievements of Carotenoid Science and Technology 483:236–245, 2009.
- Saison, D., De Schutter, D. P., Uyttenhove, B., Delvaux, F., and Delvaux, F. R. Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds. Food Chemistry 114:1206–1215, 2009.
- Schieberle, P., and Komarek, D. Changes in key aroma compounds during natural beer aging. In: Freshness and Shelf Life of Foods, Vol. 836, pp. 70–79, K. R. Cadwallader, and H. Weenen, ed. ACS Symposium Series, American Chemical Society Publications, Washington DC, 2002.
- Sommerburg, O., Langhans, C. D., Arnhold, J., Leichsenring, M., Salerno, C., Crifo, C., Hoffmann, G. F., Debatin, K. M., and Siems, W. G. Beta-carotene cleavage products after oxidation mediated by hypochlorous acid– a model for neutrophil-derived degradation. Free Radical Biol. Med. 35:1480–1490, 2003.
- Strating, J., and Van Eerde, P. The staling of beer. J. Inst. Brew. 79:414–415, 1973.
- Takoi, K., Koie, K., Itoga, Y., Katayama, Y., Shimase, M., Nakayama, Y., and Watari, J. Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer. J. Agric. Food Chem. 58:5050–5058, 2010.
- Ting, P. L., and Goldstein, H. Concentrated single phase aqueous solutions of tetrahydroiso-alpha-acids and methods of preparing the same. United States Patent 5,874,633, 1999.
- Ting, P. L., Goldstein, H., Murakami, A. A., VanSanford, M., Refling, J. R., Seabrooks, J. R., and Ryder, D. S. Preparation of light stable hop products. United States Patent 7,413,758, 2008.
- Ting, P. L., Goldstein, H., Murakami, A. A., VanSanford, M., Refling, J. R., Seabrooks, J. R., and Ryder, D. S. Preparation of light stable hops. United States Patent 7,258,887, 2007.
- Uenojo, M., and Pastore, G. M. β-Carotene biotransformation to obtain aroma compounds. Ciência e Tecnologia de Alimentos 30:822–827, 2010.
- Van Dort, J. M., De Heij, J. T., and Renes, H. Processing for preparing flavorings and perfumes based on one or more carotenoids as starting material. United States Patent 5,084,292,1992.
- Vanderhaegen, B., Neven, H., Neven, H., Verachtert, H., and Derdelinckx, G. The chemistry of beer aging – a critical review. Food Chem. 95:357–381, 2006.
- Vesely, P., Lusk, L., Basarova, G., Seabrooks, J., and Ryder, D. Analysis of Strecker aldehydes in beer during storage using SPME with on-fiber derivatization (CD). Proc. Cong. Eur. Brew. Conv., contribution 94, 2003.
- Waché, Y., Bosser-De Ratuld, A., and, Belin, J-M. Production of aroma compounds by enzymatic cooxidation of carotenoids. In: Carotenoid-derived Aroma Compounds, Vol. 802, pp. 102–114, P. Winterhalter, and R. L. Rouseff, ed. ACS Symposium Series. American Chemical Society Publications, Washington, DC, 2002.
- Wainwright, T., McMahon, J. F., and McDowell J. Formation of methional and methanethiol from methionine. J. Sci. Food Agric. 23:911–914, 1972.
- Winterhalter, P., and Rouseff, R. L. Carotenoid-derived aroma compounds: An introduction. In: Carotenoid-derived Aroma Compounds, Vol. 802, pp. 1–19, P. Winterhalter, and R. L. Rouseff, ed. ACS Symposium Series, American Chemical Society Publications, Washington, DC, 2002.
- Wisk, T. J., and Siebert, K. J. Air ingress in packages sealed with crowns lined with polyvinyl chloride. J. Am. Soc. Brew. Chem. 45:14–18, 1987.