Aroma Profiles of Dry-Hopped Ciders Produced with Citra, Galaxy, and Mosaic Hops
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Aroma Profiles of Dry-Hopped Ciders Produced with Citra, Galaxy, and Mosaic Hops
Authors
Keywords
-
Journal
Applied Sciences-Basel
Volume 12, Issue 1, Pages 310
Publisher
MDPI AG
Online
2021-12-29
DOI
10.3390/app12010310
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Brief Insight into the Underestimated Role of Hop Amylases on Beer Aroma Profiles
- (2021) Pierre-Yves Werrie et al. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
- Growing Apples for Hard Cider Production in the United States—Trends and Research Opportunities
- (2020) Carol A. Miles et al. HORTTECHNOLOGY
- Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level—Loss and Transfer of Odor-Active Compounds
- (2020) Sabrina Brendel et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Differentiation of aromatic, bittering and dual-purpose commercial hops from their terpenic profiles: An approach involving batch extraction, GC–MS and multivariate analysis
- (2020) Lucas Mattos Duarte et al. FOOD RESEARCH INTERNATIONAL
- Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
- (2020) Wenjia He et al. FOOD CHEMISTRY
- Untargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS
- (2019) Rosa Perestrelo et al. MICROCHEMICAL JOURNAL
- An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production
- (2019) Jakub Nešpor et al. MOLECULES
- Analysis of Selected Hop Aroma Compounds in Commercial Lager and Craft Beers Using HS-SPME-GC-MS/MS
- (2019) Johanna Dennenlöhr et al. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
- Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations
- (2019) Jianping Wei et al. FOOD CHEMISTRY
- Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu
- (2019) HaiYan Yu et al. FOOD RESEARCH INTERNATIONAL
- Impact of static dry-hopping rate on the sensory and analytical profiles of beer
- (2018) Scott R. Lafontaine et al. JOURNAL OF THE INSTITUTE OF BREWING
- Evaluation of Flower, Fruit, and Juice Characteristics of a Multinational Collection of Cider Apple Cultivars Grown in the U.S. Pacific Northwest
- (2017) Carol A. Miles et al. HORTTECHNOLOGY
- Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method
- (2017) Stefany Grützmann Arcari et al. TALANTA
- Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina ) and Saccharomyces cerevisiae
- (2016) Vasileios Englezos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption–Gas Chromatography–Tandem Mass Spectrometry
- (2015) Nobuo Ochiai et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography-Olfactometry, and Sensory Analysis
- (2013) María José Antón et al. JOURNAL OF FOOD SCIENCE
- Characterization of Novel Varietal Floral Hop Aromas by Headspace Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry
- (2012) Filip Van Opstaele et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characteristic odor components of essential oil fromCaesalpinia decapetala
- (2012) Mitsuo Miyazawa et al. JOURNAL OF ESSENTIAL OIL RESEARCH
- Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile
- (2008) Debora Tura et al. SCIENTIA HORTICULTURAE
- A model for pH determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae
- (2007) Huberson Akin et al. CHEMICAL ENGINEERING AND PROCESSING
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More