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Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

Yon Ju-Nam Orcid Logo

Journal of Agricultural and Food Chemistry, Volume: 56, Issue: 11, Start page: 4134

Swansea University Author: Yon Ju-Nam Orcid Logo

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DOI (Published version): 10.1021/jf703696p

Published in: Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
Published: 2008
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Item Description: A technological solution to beer aging is not in sight due to the incomplete knowledge concerning the mechanisms involved in this process and the flavour-active compounds responsible for flavour deterioration. This paper is one of the first and most complete works which describes key mechanisms involved in beer aging and the potential solutions to block the chemical compounds responsible of the off-flavour. Nature magazine dedicated an article called "Beer gets fresh approach" outlining the importance of the work (doi:10.1038/news.2008.869). Article published in Journal of Agricultural and Food Chemistry (Impact Factor: 2.906, Citations: 23)
College: Faculty of Science and Engineering
Issue: 11
Start Page: 4134