Concepedia

Structure determination and sensory evaluation of novel bitter compounds formed from β-acids of hop (Humulus lupulus L.) upon wort boiling

Gesa Haseleu, Daniel Intelmann, Thomas Hofmann

Food Chemistry · 2009 · 76 citations · 16 references

DOI

Concepts

References

16

Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse

Susanne Scharbert, Nadine Holzmann, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2004 · 463 citations

Characterization of an Intense Bitter-Tasting 1<i>H</i>,4<i>H</i>-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods

Oliver Frank, Harald Ottinger, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2000 · 191 citations

, , +19

Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer

Helge T. Fritsch, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2005 · 181 citations

Sensory-Guided Decomposition of Roasted Cocoa Nibs (<i>Theobroma cacao</i>) and Structure Determination of Taste-Active Polyphenols

Timo D. Stark, Sabine Bareuther, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2005 · 135 citations

Isomerization and Degradation Kinetics of Hop (<i>Humulus lupulus</i>) Acids in a Model Wort-Boiling System

Mark G. Malowicki, Thomas H. Shellhammer · Journal of Agricultural and Food Chemistry · 2005 · 90 citations

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