Simulation of Pilsner-type beer aroma using 76 odor-active compounds

Flavor chemistry of beer : part ii : flavour and threshold of 239 aroma volatiles

Morten Meilgaard · Medical Entomology and Zoology · 1975 · 234 citations

Agriculture, Chemistry, Food Science +15

Analysis of Aldehydes in Beer Using Solid-Phase Microextraction with On-Fiber Derivatization and Gas Chromatography/Mass Spectrometry

Petr Veselý, Lance T. Lusk, G. BASAŘOVÁ et al. · Journal of Agricultural and Food Chemistry · 2003 · 214 citations

Natural Sciences, Chemistry, Analytical Chemistry +10

Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties

Toru Kishimoto, Akira Wanikawa, Katsunori Kono et al. · Journal of Agricultural and Food Chemistry · 2006 · 213 citations

Agriculture, Enology, Food Science +17

Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine

Hans Rudolf Buser, Carla Zanier, H Tanner · Journal of Agricultural and Food Chemistry · 1982 · 212 citations

Agriculture, Chemistry, Enology +15

Thermal decomposition of ferulic acid

Walter Fiddler, William Ernest. Parker, Aaron E. Wasserman et al. · Journal of Agricultural and Food Chemistry · 1967 · 190 citations

Natural Sciences, Chemistry, Food Science +11