Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7589111 | Food Chemistry | 2016 | 9 Pages |
Abstract
Identification of benzoxazinoids by UPLC-QTOF MS was done on selected beers. Benzoxazinoid profiles varied greatly between different wheat beers, and compared to rye beers the chemical diversity of benzoxazinoids was higher. As far as the authors know, this is the first time that other benzoxazinoids, rather than just the decomposition products BOA or MBOA, have been reported in beer. The results also show that benzoxazinoids can be present in beer glycosylated with three or four hexose units.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Juha-Matti Pihlava, Tuula Kurtelius,