FLAVOUR OF FATTY ACIDS IN RELATION TO THEIR PHYSICAL STATE IN SOLUTION
Open Access
- 6 May 1978
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 84 (3) , 157
- https://doi.org/10.1002/j.2050-0416.1978.tb03863.x
Abstract
The flavour of a fatty acid in beer is dependent on its physical state in solution. Thus, how and when a fatty acid is added to beer governs the apparent flavour threshold value. This could apply also to other flavour components which take part in intermolecular associations.Keywords
This publication has 1 reference indexed in Scilit:
- THE EFFECTS OF LIPIDS AND RELATED MATERIALS ON BEER FOAMJournal of the Institute of Brewing, 1978