The molecular biology of fruity and floral aromas in beer and other alcoholic beverages

Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, d...

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Detalles Bibliográficos
Autores principales: Holt, Sylvester, Miks, Marta H, de Carvalho, Bruna Trindade, Foulquié-Moreno, Maria R, Thevelein, Johan M
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2018
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6524682/
https://www.ncbi.nlm.nih.gov/pubmed/30445501
http://dx.doi.org/10.1093/femsre/fuy041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6524682/
https://www.ncbi.nlm.nih.gov/pubmed/30445501
http://dx.doi.org/10.1093/femsre/fuy041

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