{"title":"巴西利卡塔（意大利南部）生产的手工啤酒中的挥发性有机化合物。","authors":"Maurizio D'Auria, Rocco Racioppi","doi":"10.1080/14786419.2024.2429117","DOIUrl":null,"url":null,"abstract":"<p><p>The volatiles organic compounds of 21 samples of craft beers coming from Basilicata were detected, using a HS-SPME-GC-MS technique. The analysis showed the presence of various compounds (esters, alcohols, and terpenes), which were useful to determinate the aroma profiles of these beers. In addition, this profile was matched with the aroma profile of commercial beers, in order to establish the difference of the aroma profiles.</p>","PeriodicalId":18990,"journal":{"name":"Natural Product Research","volume":" ","pages":"1-5"},"PeriodicalIF":1.9000,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Volatiles organic compounds in craft beers produced in Basilicata (Southern Italy).\",\"authors\":\"Maurizio D'Auria, Rocco Racioppi\",\"doi\":\"10.1080/14786419.2024.2429117\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The volatiles organic compounds of 21 samples of craft beers coming from Basilicata were detected, using a HS-SPME-GC-MS technique. The analysis showed the presence of various compounds (esters, alcohols, and terpenes), which were useful to determinate the aroma profiles of these beers. In addition, this profile was matched with the aroma profile of commercial beers, in order to establish the difference of the aroma profiles.</p>\",\"PeriodicalId\":18990,\"journal\":{\"name\":\"Natural Product Research\",\"volume\":\" \",\"pages\":\"1-5\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2024-11-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Natural Product Research\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://doi.org/10.1080/14786419.2024.2429117\",\"RegionNum\":3,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Natural Product Research","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.1080/14786419.2024.2429117","RegionNum":3,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Volatiles organic compounds in craft beers produced in Basilicata (Southern Italy).
The volatiles organic compounds of 21 samples of craft beers coming from Basilicata were detected, using a HS-SPME-GC-MS technique. The analysis showed the presence of various compounds (esters, alcohols, and terpenes), which were useful to determinate the aroma profiles of these beers. In addition, this profile was matched with the aroma profile of commercial beers, in order to establish the difference of the aroma profiles.
期刊介绍：
The aim of Natural Product Research is to publish important contributions in the field of natural product chemistry. The journal covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds.
The communications include coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussions of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of methods in these areas are welcomed in the journal. Finally, research papers in fields on the chemistry-biology boundary, eg. fermentation chemistry, plant tissue culture investigations etc., are accepted into the journal.
Natural Product Research issues will be subtitled either ""Part A - Synthesis and Structure"" or ""Part B - Bioactive Natural Products"". for details on this , see the forthcoming articles section.
All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
