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Hop-induced formation of ethyl esters in dry-hopped beer

التفاصيل البيبلوغرافية
العنوان: Hop-induced formation of ethyl esters in dry-hopped beer
المؤلفون: Sabrina Brendel, Thomas Hofmann, Michael Granvogl
المصدر: Food Production, Processing and Nutrition, Vol 2, Iss 1, Pp 1-7 (2020)
بيانات النشر: BMC, 2020.
سنة النشر: 2020
المجموعة: LCC:Nutrition. Foods and food supply
LCC:Food processing and manufacture
مصطلحات موضوعية: Hops, Dry-hopping, Beer, Ethyl esters, Aroma formation, Radicals, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: Abstract 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 varieties. Studies 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 formed. To investigate this formation, dry-hopping was imitated in water to eliminate the influence of the beer matrix on the formation of these odorants. Thereby, the formation of ethyl esters of 2-methylbutanoic acid, 3-methylbutanoic acid, and methylpropanoic acid, induced by the addition of hops, was shown. Different 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. Graphical abstract
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2661-8974
العلاقة: http://link.springer.com/article/10.1186/s43014-020-00030-0Test; https://doaj.org/toc/2661-8974Test
DOI: 10.1186/s43014-020-00030-0
الوصول الحر: https://doaj.org/article/ce83c103a22948118e2215f62bd33f24Test
رقم الانضمام: edsdoj.83c103a22948118e2215f62bd33f24
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:26618974
DOI:10.1186/s43014-020-00030-0