THE HISTORY AND ANALYTICAL-CHEMISTRY OF BEER BITTER ACIDS

被引：24
作者：
DEKEUKELEIRE, D
VINDEVOGEL, J
SZUCS, R
SANDRA, P
机构：
[1] EINDHOVEN UNIV TECHNOL,5600 MB EINDHOVEN,NETHERLANDS
[2] STATE UNIV GHENT,PLANT BIOCHEM LAB,B-9000 GENT,BELGIUM
[3] RES INST CHROMATOG,B-8500 KORTRIJK,BELGIUM
来源：
TRAC-TRENDS IN ANALYTICAL CHEMISTRY | 1992年 / 11卷 / 08期
关键词：
D O I：
10.1016/0165-9936(92)87089-3
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
The organoleptic characteristics of beer are mainly determined by the bitter-tasting iso-alpha-acids, which in the brewing process are formed from the alpha-acids occurring in hops. Quantification of the individual iso-alpha-acids is not straightforward, but recent results obtained by liquid chromatography and micellar electrokinetic chromatography are promising. Correlation of the sensory analysis of beer with the distribution of the iso-alpha-acids requires investigation by trained taste experts of each iso-alpha-acid in its pure state.
引用
收藏
页码：275 / 280
页数：6
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