Fate of the worty flavours in a cold contact fermentation

Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)

Werner Grosch · Flavour and Fragrance Journal · 1994 · 354 citations

Agriculture, Food Science, Food Analysis +16

Compounds contributing to the characteristic aroma of malted barley

Andrew D. Beal, Donald S. Mottram · Journal of Agricultural and Food Chemistry · 1994 · 92 citations

Agriculture, Food Science, Plant Sciences +17

Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses

Sonia Collin, Magdy Osman, Sabine. Delcambre et al. · Journal of Agricultural and Food Chemistry · 1993 · 76 citations

Agriculture, Dairy Science, Food Science +17

Contribution of 3-Methylthiopropionaldehyde to the Worty Flavor of Alcohol-Free Beers

Philippe Perpète, Sonia Collin · Journal of Agricultural and Food Chemistry · 1999 · 73 citations

Agriculture, Biochemistry, Food Science +15

MALT FLAVOUR - TRANSFORMATION OF CARBONYL COMPOUNDS BY YEAST DURING FERMENTATION

T. L. Peppard, Sheelagh A. Halsey · Journal of the Institute of Brewing · 1981 · 56 citations · Full text

Agriculture, Biochemistry, Microbiology +16