文章基本信息

标题：Flavours in Beers
本地全文：下载
作者：Hasan Tangüler ; Hüseyin Erten ; Turgut Cabaroğlu 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2010
卷号：35
期号：6
出版社：Association of Food Technology, Turkey
摘要：An important part of the aroma compounds found in beer is formed by yeast during alcohol fermentation. Yeast strain and fermentation conditions are effective on the aroma compounds. Apart from these, major sources of beer flavor, raw materials used (malt, hops), applications prior to fermentation (kilning, boiling) and storage conditions. In this review, the aroma compounds in beer are given by grouping according to their chemical structures (higher alcohols, esters, organic acids, carbonyl compounds, nitrogenous compounds, sulphur compounds) and are emphasized their formations, amounts and thresholds.
关键词：Beer; flavour compounds; beer quality; higher alcohol; ester; carbonyl compunds