Analysis of mousy off-flavor compound 2-Acetyl-tetrahydropyridine using Liquid Chromatography Mass Spectrometry with Electrospray Ionization in sour beer

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...

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Bibliographic Details
Main Authors: Paulina Martusevice, Xueqi Li, Matt Hengel, Selina C. Wang, Glen Fox
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:MethodsX
Subjects:
Quantitative analysis of 2-Acetyl-tetrahydropyridine using Liquid Chromatography Mass Spectrometry with Electrospray Ionization
Online Access:http://www.sciencedirect.com/science/article/pii/S2215016124000979

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http://www.sciencedirect.com/science/article/pii/S2215016124000979

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