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AMINO ACID ESTERS IN BEER
Author(s) -
Peppard T. L.,
Halsey S. A.
Publication year - 1981
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.2050-0416.1981.tb03992.x
Subject(s) - valine , leucine , flavour , chemistry , food science , amino acid , ethyl ester , chromatography , organic chemistry , biochemistry
The ethyl esters of valine, leucine and iso ‐leucine have been detected in a range of commercial and experimental beers at levels between ca . 3 ppb and 71 ppb. However these compounds have been shown to have no noticeable effect on beer flavour at levels up to at least 12 ppm.