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QUANTITATIVE DETERMINATION OF BITTER SUBSTANCES IN BEER, BY THIN LAYER CHROMATOGRAPHY
Author(s) -
Mussche R.
Publication year - 1974
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1974.tb03652.x
Subject(s) - chromatography , thin layer chromatography , chemistry , silica gel , hop (telecommunications) , cellulose , thin layer , bitter taste , layer (electronics) , organic chemistry , food science , taste , computer science , computer network
A method is described which allows the separation of hop bitter components and derivatives present in beer by combined thin‐layer chromatography on a mixture of silica gel and cellulose. This method can be used to evaluate the purity of beer bitterness and to recognize the beer hopping.