Journal article 923 views
Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
Yon Ju-Nam 
Journal of Agricultural and Food Chemistry, Volume: 56, Issue: 11, Start page: 4134
Swansea University Author:
Yon Ju-Nam
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DOI (Published version): 10.1021/jf703696p
Abstract
Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
| Published in: | Journal of Agricultural and Food Chemistry |
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| ISSN: | 0021-8561 |
| Published: |
2008
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| Online Access: |
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| URI: | https://cronfa.swan.ac.uk/Record/cronfa6100 |
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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) |
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| College: |
Faculty of Science and Engineering |
| Issue: |
11 |
| Start Page: |
4134 |