Simple Search:

Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage


Citation

Olusegun, Lasekan and Muniandy, Megala and Teoh, Li Shing and Mee, Gie Lin (2017) Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage. In: Advances in Chemistry Research. Nova Science Publishers, New York, United States, pp. 17-32. ISBN 9781536104684

Abstract / Synopsis

Linalool (3,7-dimethyl-1,6-octadien-3-ol) is an important monoterpene alcohol that contributes to the flowery and tea-like flavour of some liquid food products such as cocoa liquor, wines, juices, and fermented tea (black tea). In addition, linalool has been reported as the most aromatic flavour odorant of hop essential oils and by extension hoppy beer. However, the mechanism of linalool formation in most of these liquid food products remains a subject of interest. It has been assumed that terpene alcohols are probably produced from oxygenated isoprenoid hydrocarbons. In addition, linalool has been shown to occur in two forms: (1) free form in juices and (2) non-volatile precursor form. The non-volatile precursors, which are monoterpene disaccharide glycosides, have been subjected to enzymatic hydrolysis to yield linalool.


Download File

[img]
Preview
PDF (Abstract)
Linalool A key contributor to the aroma nuances in hoppy beer.pdf

Download (35kB) | Preview

Additional Metadata

Item Type: Book Section
Divisions: Faculty of Food Science and Technology
Publisher: Nova Science Publishers
Keywords: Linalool; Food products
Depositing User: Mas Norain Hashim
Date Deposited: 20 Jul 2018 16:27
Last Modified: 20 Jul 2018 16:38
URI: http://psasir.upm.edu.my/id/eprint/63774
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item