二甲基硫阈值的评估

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of the American Society of Brewing Chemists Pub Date : 2021-07-27 DOI:10.1080/03610470.2021.1945852

Prachi Kishnani, Lindsay Barr, R. Speers

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引用次数: 2

摘要

摘要中试车间和气动麦芽中存在的二甲基硫醚前体（DMSP）被用于生产精酿啤酒，并对其含量进行了测量。气动麦芽在14岁时发芽 °C，地面麦芽在19.6 °C。GC分析显示，气动麦芽平均含有21.5 µg DMSP/g麦芽，而地板麦芽含有7 µg DMSP/g麦芽。讨论了DMS感官分析的难点。

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Evaluation of Dimethyl Sulfide Thresholds

Abstract Dimethyl sulfide precursors (DMSP), present in both pilot plant floor and pneumatic malts, were used to produce craft beers and their levels were measured. The pneumatic malt was germinated at 14 °C, and the floor malt was germinated at 19.6 °C. GC analysis revealed that, on average, the pneumatic malt contained 21.5 µg DMSP/g malt, while the floor malt contained 7 µg DMSP/g malt. Difficulties with DMS sensory analyses are discussed.

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.