Hop-induced formation of ethyl esters in dry-hopped beer
作者机构：Lehrstuhl für Lebensmittelchemie und Molekulare SensorikTechnische Universität MünchenWissenschaftszentrum Weihenstephan für ErnährungLandnutzung und UmweltLise-Meitner-Straße 3485354 FreisingGermany Institut für LebensmittelchemieFg.Lebensmittelchemie und Analytische Chemie(170a)Universität HohenheimFakultät für NaturwissenschaftenGarbenstraße 2870599 StuttgartGermany
出 版 物：《食物生产加工与营养(英文)》 (Food Production, Processing and Nutrition)
年 卷 期：2020年第2卷第1期
页 面：179-185页
核心收录：
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
基 金：This IGF Project of the FEI was supported via AiF within the program for promoting the Industrial Collective Research(IGF)of the German Ministry of Economic Affairs and Energy(BMWi) based on a resolution of the German Parliament(AiF 18626 N)
主 题：Hops Dry-hopping Beer Ethyl esters Aroma formation Radicals Enzymes
摘 要：Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop *** on the transfer of hop-derived compounds into beer during dry-hopping showed calculated transfer rates of different ethyl esters far above 100%,leading to the assumption that these esters must be newly *** investigate this formation,dry-hopping was imitated in water to eliminate the influence of the beer matrix on the formation of these ***,the formation of ethyl esters of 2-methylbutanoic acid,3-methylbutanoic acid,and methylpropanoic acid,induced by the addition of hops,was *** approaches inhibiting enzyme activities and experiments with different hop extracts might lead to the assumption that enzymes are involved in the formation of these esters,beside possible transesterification.
维普期刊数据库