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VIEW ARTICLE DOI: 10.1094/ASBCJ-61-0109
Volatile Sulfur Compounds in Hops and Residual Concentrations in Beer—A Review. Guillaume Lermusieau and Sonia Collin (1), Université catholique de Louvain, Unité de Brasserie et des Industries Alimentaires, Croix du Sud, 2 Bte 7, B-1348 Louvain-la-Neuve, Belgium. (1) Corresponding author. Phone: 00 32 10 472913; Fax: 00 32 10 472178; E-mail: <collin@inbr.ucl.ac.be> J. Am. Soc. Brew. Chem. 61(3):109-113, 2003. Accepted March 11, 2003.
This review covers most of the published literature on sulfur compounds in hops, especially thioesters, thiophenes, polysulfides, terpens, and thiols. Keywords: Beer flavor, Gas chromatography-olfactometry, Hop aroma
Compuestos Volátiles de Azufre de Lúpulo y las Concentraciones
Residuales en la Cerveza--Una Revisión
Esta revisión cubre la mayoría de publicaciones literarias en compuestos de azufre de lupulo, especialmente thioesters, thiophenes, polysulfides, terpens, y thiols. Palabras claves: Sabor de cerveza, Cromatografía-olfatométrica de gas, Aroma de lúpulo
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |