Papers mentioning beer or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Alcoholic beverages have developed unique flavors over millennia, with sourness playing a vital role in their sensory perception and quality. Organic acids, as crucial flavor compo... Read full abstract on PubMed →
The coupling of Solid-Phase Microextraction (SPME) technology with gas chromatography (GC) has a well-established and successful history. Traditionally, SPME fibers have been the m... Read full abstract on PubMed →
Plastics and related contaminants (including microplastics; MPs and nanoplastics; NPs) have become a serious global safety issue due to their overuse in many products and applicati... Read full abstract on PubMed →
In this study, the effect of five different Torulaspora delbrueckii strains in combination with an ale type Saccharomyces cerevisiae on physical, chemical, microbiological, aroma c... Read full abstract on PubMed →
Even beer being the most consumed alcoholic beverage around the world, there is not enough information generated for craft beers produced in Latin America, for either volatile prof... Read full abstract on PubMed →
Beer is a complex product due to its raw materials (malt, hops, yeast, and water). Beer production can also use other matters as adjuncts. This study investigated the influence of... Read full abstract on PubMed →
The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds. Due to the loss of volatile odorants during wort boiling, the so-called dry hopp... Read full abstract on PubMed →
Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The concentrations of all 76 components, that were identifi... Read full abstract on PubMed →
The brewing industry is experiencing a period of change and experimentation largely driven by customer demand for product diversity. This has coincided with a greater appreciation... Read full abstract on PubMed →
Despite occupying a cornerstone position in consumer research and innovation, product liking/disliking provides only partial insight into consumer behaviour. By adopting a consumer... Read full abstract on PubMed →
The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract wer... Read full abstract on PubMed →
Beer consumers are accustomed to a product that offers a pleasant and well-defined taste. However, in alcohol-free and alcohol-reduced beers these characteristics are totally diffe... Read full abstract on PubMed →
BACKGROUND: Beer is a popular alcoholic malt beverage resulting from fermentation of the aqueous extract of malted barley with hops. The aroma of brewing barley impacts the flavor... Read full abstract on PubMed →
The effects of various yeast species isolated from raw-milk cheese were evaluated in Beyaz cheese. Four batches of cheeses were produced, in which the control cheese involved only... Read full abstract on PubMed →
Nitrogen-containing heterocyclic volatile organic compounds (VOCs) are important components of wildfire emissions that are readily reactive toward nitrate radicals (NO3) during nig... Read full abstract on PubMed →
The abundance and chemical composition of dissolved organic matter (DOM) in the brine of solar ponds affect the efficiency of mineral extraction and evaporation rates of the brine,... Read full abstract on PubMed →
1,4-Dinitro-2-methylpyrrole (DNMP), a mutagenic product formed by the interaction of two common food additives, sorbic acid and sodium nitrite, was transformed to 1-nitro-2-methyl-... Read full abstract on PubMed →
Sorbic acid and potassium sorbate are widely used Generally Recognized as Safe (GRAS) food additives with an extremely high (25 mg/kg) acceptable daily intake level. Some children... Read full abstract on PubMed →
The volatile components of roasted coffee, isolated by normal-pressure steam distillation, were separated into basic and neutral fractions. The neutral fraction was analysed on a U... Read full abstract on PubMed →
exhibited significant correlations with key flavor substances. This study can provide a reference for optimizing the fermentation process of pickled peppers and improving the flavo... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.