Changes in key aroma compounds during natural beer aging.

被引：0
|
作者：
Schieberle, P [1 ]
Komarek, D [1 ]
机构：
[1] Tech Univ Munich, D-85748 Garching, Germany
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2001年 / 222卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
24-AGFD
引用
收藏
页码：U28 / U29
页数：2
相关论文
共 50 条
  • [21] Consumption of Phenylenediamines during Aging.
    Lorenz, O.
    Haulena, F.
    Braun, B.
    1600, (38):
  • [22] Influence of Different Hop Products on the cis/trans Ratio of Iso-α-Acids in Beer and Changes in Key Aroma and Bitter Taste Molecules During Beer Ageing
    Schmidt, Christina
    Biendl, Martin
    Lagemann, Annika
    Stettner, Georg
    Vogt, Christian
    Dunkel, Andreas
    Hofmann, Thomas
    JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2014, 72 (02) : 116 - 125
  • [23] Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread
    Majcher, Malgorzata A.
    Olszak-Ossowska, Dominka
    Szudera-Konczal, Kamila
    Jelen, Henryk H.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020, 68 (38) : 10352 - 10360
  • [24] Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
    Wang, Lulu
    Gao, Yuchen
    Wu, Lan
    Chen, Shuang
    Xu, Yan
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2024, 72 (03) : 1695 - 1707
  • [25] Effect of Boron on Structural Changes in TsM 5 Alloy During Aging.
    Novikov, A.I.
    Zakharov, A.M.
    Varkvasov, Kh.Kh.
    Izvestiya Vysshikh Uchebnykh Zavedenij. Tsvetnaya Metallurgiya, 1979, (06): : 78 - 80
  • [26] Dynamic changes of mouse stem cell numbers during development and aging.
    de Haan, G
    Van Zant, G
    EXPERIMENTAL HEMATOLOGY, 1998, 26 (08) : 739 - 739
  • [27] Changes of the femur trochanter in women with aging.
    Barden, H
    Mazess, R
    JOURNAL OF BONE AND MINERAL RESEARCH, 2001, 16 : S319 - S319
  • [28] Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry
    Dach, Anna
    Schieberle, Peter
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2021, 69 (05) : 1589 - 1597
  • [29] Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing
    Wang Aili
    Song Huanlu
    Ren Changzhong
    Li Zaigui
    FLAVOUR AND FRAGRANCE JOURNAL, 2012, 27 (01) : 47 - 53
  • [30] AGFD 278-Key aroma compounds in apple juice: Identification, formation and changes during processing
    Steinhaus, Martin
    Bogen, Johanna
    Schieberle, Peter
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2008, 236
12345