Beer Photooxidation Creates Two Compounds with Aromas Indistinguishable from 3-Methyl-2-butene-1-thiol
作者： Lance T. Lusk , Aki Murakami , Lawrence Nielsen , Susan Kay , David Ryder
DOI: 10.1094/ASBCJ-2009-0910-02
关键词:
摘要: Beer photooxidation (lightstruck reaction) creates the well-known, intensely flavor-active compound 3-methyl-2-butene-1-thiol (MBT). The sensory threshold in beer for this malodorous is 2–...
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