کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6396810 | 1628487 | 2014 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MS
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The volatile profile of low-alcohol and alcohol-free beers was compared with that of alcoholic ones. Qualitative and quantitative differences were analyzed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Fermentation compounds as esters (isoamyl acetate, ethyl hexanoate, ethyl octanoate), alcohols (1-octanol, decanol, isobutanol, isoamyl alcohol) and fatty acids (hexanoic and octanoic acid) were present in higher quantities in alcoholic beers. The low-alcohol beers were characterized by compounds derived from malt and the roasting process, including pyrazines and furanes, and volatile compounds such as linalool, β-humulene and α-terpineol derived from the essential oil of hops. Benzaldehyde, acetylpyrrole, furfural and 2-furanmethanol were characteristics of free-alcohol beers.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 57, March 2014, Pages 196-202
Journal: Food Research International - Volume 57, March 2014, Pages 196-202
نویسندگان
M. Riu-Aumatell, P. Miró, A. Serra-Cayuela, S. Buxaderas, E. López-Tamames,