Determination of 3-Methyl-2-Butene-1-Thiol in Beer
| Autor: | Aki A. Murakami, Sydney R. Rader, Henry Goldstein |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification 3-methyl-2-butene-1-thiol Chromatography 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Applied Microbiology and Biotechnology 0404 agricultural biotechnology Character (mathematics) chemistry 010608 biotechnology Thiol Organic chemistry Gas chromatography Chemical composition Food Science Biotechnology |
| Zdroj: | Journal of the American Society of Brewing Chemists. 51:70-74 |
| ISSN: | 1943-7854 0361-0470 |
| DOI: | 10.1094/asbcj-51-0070 |
| Popis: | Three-methyl-2-butene-1-thiol, the compound responsible for the light-struck character in beer, was determined at levels below 1 ng/L in beer. The sensory threshold in American lagers is 1–5 ng/L. ... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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