Evaluation of beer deterioration by gas chromatography-mass spectrometry/ multivariate analyis: a rapid tool for assessing beer composition

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abstract

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

authors

Rodrigues, J.A, Barros, A.S., Carvalho, B., Brandão, T., Gil AM, Silva Ferreira, A.C.

our authors

foto Ana Maria Pissarra Coelho Gil

Ana Maria Pissarra Coelho Gil

Associate Professor with Aggregation

Groups

G5 - Biomimetic, Biological and Living Materials

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Publication Details

type
Book Chapter
year
2014
Book Title
Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
publisher
Elsevier
isbn
978-0-12-398549-1
link
https://www.elsevier.com/books/flavour-science/ferreira/978-0-12-398549-1

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