Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

(2017) Rachael E. Dack et al.   FOOD CHEMISTRY

Applications of solid-phase microextraction in food analysis

(2016) Chang-Hua Xu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis

(2015) Gisele C. da Silva et al.   FOOD CHEMISTRY

Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid-Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer

(2015) Katherine A. Thompson-Witrick et al.   JOURNAL OF FOOD SCIENCE

Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction

(2015) Luis F. Castro et al.   JOURNAL OF THE INSTITUTE OF BREWING

Part III: the influence of serial repitching ofSaccharomyces pastorianuson the production dynamics of some important aroma compounds during the fermentation of barley and gluten-free buckwheat and quinoa wort

(2015) Matjaž Deželak et al.   JOURNAL OF THE INSTITUTE OF BREWING

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS

(2014) M. Riu-Aumatell et al.   FOOD RESEARCH INTERNATIONAL

Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions

(2012) Juan José Rodriguez-Bencomo et al.   Food Analytical Methods

Correlation of quantitative sensorial descriptors and chromatographic signals of beer using multivariate calibration strategies

(2012) Gilmare A. da Silva et al.   FOOD CHEMISTRY

Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally Hopped and Advanced Hopped Pilsner Beers

(2012) Filip Van Opstaele et al.   JOURNAL OF THE INSTITUTE OF BREWING

A comprehensive sensory evaluation of beers from the Chinese market

(2012) Chunfeng Liu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Study of Chromatographic Fingerprint of the Flavor in Beer by HS-SPME-GC

(2011) Jinhong Jiao et al.   ANALYTICAL LETTERS

Beer Volatile Analysis: Optimization of HS/SPME Coupled to GC/MS/FID

(2011) Gustavo Charry-Parra et al.   JOURNAL OF FOOD SCIENCE

Recognition of beer brand based on multivariate analysis of volatile fingerprint

(2010) Tomas Cajka et al.   JOURNAL OF CHROMATOGRAPHY A

Instrumental measurement of beer taste attributes using an electronic tongue

(2009) Alisa Rudnitskaya et al.   ANALYTICA CHIMICA ACTA