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Filtering by: Subject Beer -- Flavor and odor -- Terminology Rights Statement Copyright Not Evaluated

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Creator:

Edwards van Muijen, Christina Veronique

Abstract:

Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of...

Resource Type:

Masters Thesis

Full Text:

; Meilgaard 1975a; 1975b), and compiling the data to create the beer flavor terminology system to use in
Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

Creator:

Lukes, Bryce K.

Abstract:

Malt, wort and beer samples representing a single pilot brew were extracted from Celite columns with Freon 114. Total extracts were analyzed by gas chromatography/mass spectrometry. Compounds were identified that were unique or common to beer, wort or malt and quantities present were determined for those common to the three...

Resource Type:

Masters Thesis

Full Text:

Methods for Analysis and Sensory Threshold Determination of Malt Derived Flavor Components in Beer
Flavor control in dairy products and beer with special reference to diacetyl

Creator:

Pack, Moo Young

Abstract:

The stability of diacetyl in fermented milk and the removal of diacetyl from beer were studied. A convenient method for the determination of diacetyl in beer, established by Owades and Jakovac, was modified and applied for flavor analyses of dairy products. Through this method, diacetyl in 12 samples could be...

Resource Type:

Dissertation

Full Text:

Flavor Control in Dairy Products and Beer With Special