Related references
Note: Only part of the references are listed.Brief Insight into the Underestimated Role of Hop Amylases on Beer Aroma Profiles
Pierre-Yves Werrie et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2022)
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
Wenjia He et al.
FOOD CHEMISTRY (2021)
Characterization of odour-active compounds of sour guava (Psidium acidum[DC.]Landrum) fruit by gas chromatography-olfactometry and odour activity value
Jorge A. Pino et al.
FLAVOUR AND FRAGRANCE JOURNAL (2021)
Analysis of Selected Hop Aroma Compounds in Commercial Lager and Craft Beers Using HS-SPME-GC-MS/MS
Johanna Dennenloehr et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2020)
Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations
Jianping Wei et al.
FOOD CHEMISTRY (2020)
Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu
HaiYan Yu et al.
FOOD RESEARCH INTERNATIONAL (2020)
Growing Apples for Hard Cider Production in the United States-Trends and Research Opportunities
Carol A. Miles et al.
HORTTECHNOLOGY (2020)
Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds
Sabrina Brendel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Differentiation of aromatic, bittering and dual-purpose commercial hops from their terpenic profiles: An approach involving batch extraction, GC-MS and multivariate analysis
Lucas Mattos Duarte et al.
FOOD RESEARCH INTERNATIONAL (2020)
Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography-Mass Spectrometry (GC-MS) Analysis
Matthew T. Bingman et al.
BEVERAGES (2020)
Untargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS
Rosa Perestrelo et al.
MICROCHEMICAL JOURNAL (2019)
An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production
Jakub Nespor et al.
MOLECULES (2019)
Impact of static dry-hopping rate on the sensory and analytical profiles of beer
Scott R. Lafontaine et al.
JOURNAL OF THE INSTITUTE OF BREWING (2018)
Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools-A Review
Nils Rettberg et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2018)
Evaluation of Flower, Fruit, and Juice Characteristics of a Multinational Collection of Cider Apple Cultivars Grown in the US Pacific Northwest
Carol A. Miles et al.
HORTTECHNOLOGY (2017)
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
Vasileios Englezos et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption-Gas Chromatography-Tandem Mass Spectrometry
Nobuo Ochiai et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography-Olfactometry, and Sensory Analysis
Maria Jose Anton et al.
JOURNAL OF FOOD SCIENCE (2014)
Characterization of Novel Varietal Floral Hop Aromas by Headspace Solid Phase Microextraction and Gas Chromatography Mass Spectrometry/Olfactometry
Filip Van Opstaele et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Characteristic odor components of essential oil from Caesalpinia decapetala
Mitsuo Miyazawa et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2012)
A model for pH determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae
Huberson Akin et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2008)
Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile
Debora Tura et al.
SCIENTIA HORTICULTURAE (2008)
Volatile compounds in cider: Inoculation time and fermentation temperature effects
Monica Herrero et al.
JOURNAL OF THE INSTITUTE OF BREWING (2006)
Comparison of the volatile organic compounds present in human odor using SPME-GC/MS
AM Curran et al.
JOURNAL OF CHEMICAL ECOLOGY (2005)
Characterization of the aroma of a wine from Maccabeo.: Key role played by compounds with low odor activity values
A Escudero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)