Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

Daan Saison, David P. De Schutter, Bregt Uyttenhove, +2

Food Chemistry

Food ChemistryLager BeerFlavour Thresholds

Instrumental measurement of beer taste attributes using an electronic tongue

Alisa Rudnitskaya, Evgeny Polshin, Dmitry Kirsanov, +6

Analytica Chimica Acta

Electronic TongueFlavoromicsMeasurementTaste PerceptionSensometrics +3

Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry

Daan Saison, David P. De Schutter, Filip Delvaux, +1

Journal of Chromatography A

Food ChemistryFood AuthenticationGas ChromatographyComplete MethodFood Analysis +7

Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry

Daan Saison, David P. De Schutter, Filip Delvaux, +1

Journal of Chromatography A

Food ChemistryCarbonyl CompoundsChemical EngineeringEngineeringGas Chromatography +8

Electronic tongue as a screening tool for rapid analysis of beer

Evgeny Polshin, Alisa Rudnitskaya, Dmitry Kirsanov, +6

Talanta

Electronic TonguePhoneticsBeverage IndustryRapid AnalysisScreening Tool

Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts

Liesbeth Daenen, Daan Saison, Femke L. Sterckx, +3

Journal of Applied Microbiology

Decrease of Aged Beer Aroma by the Reducing Activity of Brewing Yeast

Daan Saison, David P. De Schutter, Nele Vanbeneden, +3

Journal of Agricultural and Food Chemistry

Food ChemistryFood FermentationHealth SciencesAged Beer AromaFlavor Profile +6

Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments

Femke L. Sterckx, Jonas Missiaen, Daan Saison, +1

Food Chemistry

Food ChemistryFlavoromicsBeer FlavourBeverage IndustryFlavour Thresholds +3

Decrease of 4-Vinylguaiacol during Beer Aging and Formation of Apocynol and Vanillin in Beer

Nele Vanbeneden, Daan Saison, Filip Delvaux, +1

Journal of Agricultural and Food Chemistry

Food ChemistryBeer AgingBiochemistryNatural SciencesDegradation Reaction +6

Beer quality screening by FT-IR spectrometry: Impact of measurement strategies, data pre-processings and variable selection algorithms

Evgeny Polshin, Ben Aernouts, Wouter Saeys, +6

Journal of Food Engineering

Food ChemistryEngineeringHealth SciencesMeasurement StrategiesInfrared Spectroscopy +13