Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale
| Autor: | Brecht De Causmaecker, Tatiana Praet, Guido Aerts, Luc De Cooman, Filip Van Opstaele |
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| Rok vydání: | 2016 |
| Předmět: |
Sesquiterpene
01 natural sciences Applied Microbiology and Biotechnology Hop (networking) law.invention chemistry.chemical_compound 0404 agricultural biotechnology law Boiling Food science Aroma Essential oil biology 010405 organic chemistry business.industry Chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Terpenoid 0104 chemical sciences Brewing Composition (visual arts) business Food Science Biotechnology |
| Zdroj: | Journal of the American Society of Brewing Chemists. 74:212-223 |
| ISSN: | 1943-7854 0361-0470 |
| DOI: | 10.1094/asbcj-2016-3257-01 |
| Popis: | We previously demonstrated that boiling of hop essential oil in water transforms sesquiterpene hydrocarbons into oxidation products (oxygenated sesquiterpenoids), which impart typical spicy/woody s... |
| Databáze: | OpenAIRE |
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