Results 131 to 140 of about 1,871,872 (166)

Preparative liquid chromatography of hop and beer bitter acids

Journal of Chromatography A, 1989
Abstract Methods and liquid chromatographic (LC) systems for the separation on a preparative scale (Prep-LC) of hop alpha acids and of beer iso-alpha acids were developed. The optimization of the selectivity factor for the cis—trans pairs of the iso-alpha acids was particularly studied.
M. Verzele, G. Steenbeke, L.C. Verhagen, J. Strating   +3 more
openaire   +1 more source

Analysis of Proposed Aromatic Precursors of Hop Bitter Acids

Journal of Natural Products, 1994
Four proposed precursors of hop biffer acids, 2-acyl-1,3,5-benzenetriol and 2-acyl-4-(3-methyl-2-butenyl)-1,3,5-benzenetriol(acyl=2-methylpropanoyl or 3-methylbutanoyl) were synthesized (compounds 7-10). Tlc, hplc and gc systems were developed for the analysis of these compounds in the presence of the hop bitter acids 1-6.
Suen-Ying Fung, Johannes Brussee, Rob A. M. van der Hoeven, Wilfried M. A. Niessen, Johannes J. C. Scheffer, Robert Verpoorte   +5 more
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The history and analytical chemistry of beer bitter acids

TrAC Trends in Analytical Chemistry, 1992
Abstract The organoleptic characteristics of beer are mainly determined by the bitter-tasting iso-α-acids, which in the brewing process are formed from the α-acids occurring in hops. Quantification of the individual iso-α-acids is not straightforward, but recent results obtained by liquid chromatography and micellar electrokinetic chromatography are ...
Denis De Keukeleire, Johan Vindevogel, Roman Szücs, Pat Sandra   +3 more
openaire   +1 more source

Hydrophobicity parameters and the bitter taste of l-amino acids

Journal of Theoretical Biology, 1984
The use of hydrophobicity parameters to predict the bitter taste of L-amino acids is discussed. It is concluded that no single hydrophobicity scale can be used to explain the complete range of L-amino acid behavior.
openaire   +2 more sources

Gas chromatography of beer bitter acids

Analytical Chemistry, 1973
Maurice. Verzele, Eric. Vanluchene, Joseph. Van Dyck   +2 more
openaire   +1 more source

Top-Down Control of Sweet and Bitter Taste in the Mammalian Brain

Cell, 2021
Zvi Hershel Fishman, Mingyu Ye, Li Wang
exaly  

Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates

Comprehensive Reviews in Food Science and Food Safety, 2022
Boye Liu, Nana Li, Fusheng Chen
exaly  

An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction

Comprehensive Reviews in Food Science and Food Safety, 2023
Jingna Yan, Huarong Tong
exaly  

Structural basis for strychnine activation of human bitter taste receptor TAS2R46

Science, 2022
Weixiu Xu, Lijie Wu, Shenhui Liu
exaly  

Luminescent Determination Of Α-Bitter Acids In Hops

METHODS AND OBJECTS OF CHEMICAL ANALYSIS, 2015
S. Beltyukova, Ie. Cherednychenko, O. Teslyuk   +2 more
openaire   +1 more source