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Journal of the American Society of Brewing Chemists最新文献

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The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer 糖化温度对皮尔斯纳型啤酒特性及风味稳定性的影响
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-05-03 DOI: 10.1080/03610470.2023.2193919
T. Kishimoto, Yuri Hisatsune, O. Yamada
{"title":"The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer","authors":"T. Kishimoto, Yuri Hisatsune, O. Yamada","doi":"10.1080/03610470.2023.2193919","DOIUrl":"https://doi.org/10.1080/03610470.2023.2193919","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47651070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops 评估高温和低温对美国香花啤酒花的影响
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-04-28 DOI: 10.1080/03610470.2023.2194838
Lindsey N. Rubottom, T. Shellhammer
{"title":"Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops","authors":"Lindsey N. Rubottom, T. Shellhammer","doi":"10.1080/03610470.2023.2194838","DOIUrl":"https://doi.org/10.1080/03610470.2023.2194838","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49590008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species 不同酵母种类间酚类脱味化合物形成机制的差异
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-04-24 DOI: 10.1080/03610470.2023.2193921
T. Ogata, Miyuki Saito
{"title":"Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species","authors":"T. Ogata, Miyuki Saito","doi":"10.1080/03610470.2023.2193921","DOIUrl":"https://doi.org/10.1080/03610470.2023.2193921","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45188742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of Flavor Factorized by Alcohol Level and Flavor Type on ‘Beer Refreshing Perception’ in a Model Study and the Exploration of Sensory Drivers for ‘Refreshing’ 受酒精水平和口味类型影响的口味对“啤酒提神感知”的影响——一项模型研究和“提神”感官驱动因素的探索
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-04-21 DOI: 10.1080/03610470.2023.2193792
Amy Hampton, T. Pham, Xiaofen Du
{"title":"Impact of Flavor Factorized by Alcohol Level and Flavor Type on ‘Beer Refreshing Perception’ in a Model Study and the Exploration of Sensory Drivers for ‘Refreshing’","authors":"Amy Hampton, T. Pham, Xiaofen Du","doi":"10.1080/03610470.2023.2193792","DOIUrl":"https://doi.org/10.1080/03610470.2023.2193792","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46344898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions 特殊麦芽中硫醇前体的不寻常特征:化学谷胱甘肽-/γ - glucys -和CysGly-/Cys-转化的第一个证据
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-04-07 DOI: 10.1080/03610470.2023.2187990
Cécile Chenot, S. Collin, Lucas Suc, A. Roland
{"title":"Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions","authors":"Cécile Chenot, S. Collin, Lucas Suc, A. Roland","doi":"10.1080/03610470.2023.2187990","DOIUrl":"https://doi.org/10.1080/03610470.2023.2187990","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43374788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Simultaneous Analysis of Hop Acids and Oils by Supercritical Fluid Chromatography: A Preliminary Study 超临界流体色谱法同时分析啤酒花酸和油的初步研究
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-03-24 DOI: 10.1080/03610470.2023.2184623
M. Shuman, R. Barth, Conner Balickie, Teresa Lee, Collin Rimmer, J. Romero
{"title":"Simultaneous Analysis of Hop Acids and Oils by Supercritical Fluid Chromatography: A Preliminary Study","authors":"M. Shuman, R. Barth, Conner Balickie, Teresa Lee, Collin Rimmer, J. Romero","doi":"10.1080/03610470.2023.2184623","DOIUrl":"https://doi.org/10.1080/03610470.2023.2184623","url":null,"abstract":"Abstract A preliminary study was undertaken to establish the potential of supercritical fluid chromatography (SFC) for the rapid analysis of hops. Seven varieties of pelleted hops were extracted in ethanol with ultrasound and separated with SFC using carbon dioxide modified with ethanol as the mobile phase. The major terpenes and terpenoids, as well as the alpha and beta hop acids, were separated in a single run. The injection-to-injection run time was 13 min. At the current state of development, this method provides a rapid fingerprint of an extracted hop sample. Refinement of the extraction procedures and of the chromatographic parameters can be expected to yield more detailed analytical information on both the hop acids and the hop oils.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46176538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort 特种麦芽及麦芽醪pH对麦汁铁离子形态及还原力的影响
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-03-16 DOI: 10.1080/03610470.2023.2178231
Thijs Van Mieghem, F. Delvaux, Sven Dekleermaeker, H. Neven, Scott J. Britton
{"title":"The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort","authors":"Thijs Van Mieghem, F. Delvaux, Sven Dekleermaeker, H. Neven, Scott J. Britton","doi":"10.1080/03610470.2023.2178231","DOIUrl":"https://doi.org/10.1080/03610470.2023.2178231","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48594393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Malting Barley Blues 麦芽大麦蓝调
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-02-23 DOI: 10.1080/03610470.2023.2170615
Chris Massman, Mariona Martínez-Subirà, H. Bettenhausen, T. Filichkin, S. Fisk, L. Helgerson, P. Hayes
{"title":"The Malting Barley Blues","authors":"Chris Massman, Mariona Martínez-Subirà, H. Bettenhausen, T. Filichkin, S. Fisk, L. Helgerson, P. Hayes","doi":"10.1080/03610470.2023.2170615","DOIUrl":"https://doi.org/10.1080/03610470.2023.2170615","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42658127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determination of Hop Aroma Compounds in Beer Using Headspace-Solid Phase Microextraction Coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS) 顶空-固相微萃取-气相色谱-质谱联用(HS/SPME/GC/MS)测定啤酒中啤酒花香气成分
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-02-17 DOI: 10.1080/03610470.2023.2165387
{"title":"Determination of Hop Aroma Compounds in Beer Using Headspace-Solid Phase Microextraction Coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS)","authors":"","doi":"10.1080/03610470.2023.2165387","DOIUrl":"https://doi.org/10.1080/03610470.2023.2165387","url":null,"abstract":"Abstract Hop aroma compounds, such as β-myrcene, linalool, and geraniol, play a very important role as indexes for beer flavor and process control. However, since they comprise many compounds with different physical properties and their concentration in beer is low, their simultaneous analysis has been a difficult task in the past, resulting in no method being proposed for inclusion in the Methods of Analysis of BCOJ. We propose a method for simultaneously analyzing the low-concentration compounds in beer using HS/SPME/GC/MS as one of the potential Methods of Analysis of BCOJ and evaluated its concurrent accuracy and inter-room repeatability and reproducibility. The collaborative work was conducted in 12 laboratories in Japan. The statistical summary of results is as follows: The relative standard deviation of repeatability (RSDr) ranged from 4.8 to 20.3% for β-myrcene, 3.7 to 5.2% for linalool, and 5.7 to 9.6% for geraniol; and the repeatability at 95% probability (r95) ranged from 1.5 to 15.3 µg/L for β-myrcene, 2.7 to 6.2 µg/L for linalool, and 0.7 to 2.1 µg/L for geraniol. The relative standard deviation of reproducibility (RSDR) ranged from 11.0 to 41.2% for β-myrcene, 8.1 to 11.6% for linalool, and 12.7 to 25.8% for geraniol; and the reproducibility at 95% probability (R95) ranged from 3.4 to 22.8 µg/L for β-myrcene, 5.6 to 15.6 µg/L for linalool, and 2.7 to 4.3 µg/L for geraniol. The obtained results were deemed acceptable. It was concluded that the method can determine hop aroma compounds in beer, low-malt beer, and third-category beer.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43658925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Report of 2021 BCOJ Collaborative Work: Efficient Analysis of Alcohol Concentration in RTD (Ready to Drink) Alcoholic Beverages Using a Near-Infrared System 2021年BCOJ合作工作报告:使用近红外系统有效分析RTD(即饮)酒精饮料中的酒精浓度
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-02-17 DOI: 10.1080/03610470.2023.2165386
{"title":"Report of 2021 BCOJ Collaborative Work: Efficient Analysis of Alcohol Concentration in RTD (Ready to Drink) Alcoholic Beverages Using a Near-Infrared System","authors":"","doi":"10.1080/03610470.2023.2165386","DOIUrl":"https://doi.org/10.1080/03610470.2023.2165386","url":null,"abstract":"Abstract In this collaborative BCOJ study, the Alcolyzer method was found to be applicable to the analysis of alcohol concentration in RTD. This method has been adopted for inclusion in the Methods of Analysis of the BCOJ. The differences between the average alcohol concentrations measured by the Alcolyzer method and the distillation method were less than 0.1% (v/v) and considered comparable. The repeatability of the Alcolyzer was smaller than the upper limit of 0.3% required by the Japan National Tax Agency, and the reproducibility was smaller than the upper limit of 0.5% required by the Japan National Tax Agency. This method has been admitted as a reasonable and accurate method for the analysis of alcohol concentration in RTD samples by the Japan National Tax Agency.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45002780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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