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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 49, 1991 - Issue 4
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Original Articles

Sunstruck Flavor Formation in Beer

Shuso SakumaTechnology Development Department, Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumiku, Yokohama-shi, 230Japan
,
Yukiko RikimaruTechnology Development Department, Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumiku, Yokohama-shi, 230Japan
,
Keita KobayashiTechnology Development Department, Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumiku, Yokohama-shi, 230Japan
&
Masahiro KowakaTechnology Development Department, Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumiku, Yokohama-shi, 230Japan
Pages 162-165 | Published online: 06 Feb 2018

Literature Cited

  • Gunst, F., and Verzele, M. On the sunstruck flavour of beer. J. Inst. Brew. 84: 291–292, 1978.
  • Kattein, U., Miedaner, H., and Narziss, H. Zur Problematik des Lichtgeshmacks im Bier. Monatsschr. Brauwiss. 41: 205–208, 1988.
  • Kuroiwa, Y., and Hashimoto, N. Composition of sunstruck flavor substance and mechanism of its evolution. Proc. Am. Soc. Brew. Chem. 1961, pp. 28–36.
  • Kuroiwa, Y., Hashimoto, N., Hashimoto, H., Kokubo, E. and Nakagawa, K. Factors essential for the evolution of sunstruck flavor. Proc. Am. Soc. Brew. Chem. 1963, pp. 181–193.
  • Narziss, L., Miedaner, H., and Kattein, U. Flüchtige Schwefelkomponenten in Unter- und Obergärigen Bieren. Monatsschr. Brauwiss. 39: 360–364, 1986.
  • Peppard, T. L. Development of routine investigational tools for the study of sulphury flavors in beer. J. Inst. Brew. 91: 364–369, 1985.
  • Verzele, M., and Khokher, A. p-Isohumulones. J. Inst. Brew. 73: 255–257, 1967.
  • Voss, H., and Piendl, A. Quantitative microbiological determination of B-vitamins in beer and yeast. Part 1: Assay procedures. Brew. Dig. 51 (10): 56–66, 80, 1976.

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