Volatile sulfur compounds in hops and residual concentrations in beer - A review

被引：1

作者：

Lermusieau, G ^{[1
]}

Collin, S ^{[1
]}

机构：

[1] Univ Catholique Louvain, Unite Brasserie & Ind Alimentaires, B-1348 Louvain, Belgium

来源：

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS | 2003年 / 61卷 / 03期

关键词：

beer flavor; gas chromatography-olfactometry; hop aroma;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

This review covers most of the published literature on sulfur compounds in hops, especially thioesters, thiophenes, polysulfides, terpens, and thiols.

引用

页码：109 / 113

页数：5

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