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

Keyphrases

• Structure Determination 100%
• Bitter Compounds 100%
• Sensory Evaluation 100%
• Humulus Lupulus 100%
• Wort Boiling 100%
• Bitter 60%
• Thermal Treatment 40%
• Degradation Products 40%
• Bitterness 40%
• Epimer 40%
• Isomerization 20%
• 1D-2D 20%
• 2D NMR Spectroscopy 20%
• Taste Dilution Analysis 20%
• Recognition Threshold 20%
• Hop Extract 20%
• Bitter Taste 20%
• LC-TOF-MS 20%
• Boiling Process 20%

Food Science

• Boiling 100%
• Bitter Taste 100%
• Sensory Evaluation 100%
• Structure Determination 100%
• Time-of-Flight Mass Spectrometry 11%
• Sensation of Taste 11%

Agricultural and Biological Sciences

• Hops 100%
• Boiling 100%
• Humulus lupulus 100%
• Bitterness 40%
• Time-of-Flight Mass Spectrometry 20%
• NMR Spectroscopy 20%