The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
About this item
Full title
Author / Creator
Publisher
England: Oxford University Press
Journal title
Language
English
Formats
Publication information
Publisher
England: Oxford University Press
Subjects
More information
Scope and Contents
Contents
Abstract
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity...
Alternative Titles
Full title
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6524682
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6524682
Other Identifiers
ISSN
1574-6976,0168-6445
E-ISSN
1574-6976
DOI
10.1093/femsre/fuy041
