Analysis of mousy off-flavor compound 2-Acetyl-tetrahydropyridine using Liquid Chromatography Mass Spectrometry with Electrospray Ionization in sour beer
Mousy off-flavor describes N-heterocycles compounds related to spoilage in the brewing industry. It has also been identified in sour beers through sensory analysis. Therefore, preventing spoilage N-heterocycles development is essential to preserve end-products and obviate economic losses. To this da...
| Autors principals: | , , , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Elsevier
2024-06-01
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| Col·lecció: | MethodsX |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2215016124000979 |