BEER FLAVOUR. III. β-PHENYLETHANOL
Open Access
- 8 July 1961
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 67 (4) , 329-331
- https://doi.org/10.1002/j.2050-0416.1961.tb01802.x
Abstract
β-Phenylethyl alcohol has been characterized as the principal high-boiling volatile component of beer, in which it usually occurs at concentrations of 8–15 p.p.m.Keywords
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