Perception of bitterness from hop derived compounds studied on molecular level

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F22%3AN0000049" target="_blank" >RIV/60193697:_____/22:N0000049 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Perception of bitterness from hop derived compounds studied on molecular level

Popis výsledku v původním jazyce

Poster.The Brewers Forum and the 38th EBC Congress, 29.05.-02.06.2022, Madrid, Spain. The aim of this work is to describe the effect of hop derived bitter compounds on the intensity and character of beer bitterness. This study is based on a detailed review of current research on hop derived bittering compounds. Chemical profiles of these compounds will be acquired by targeted and untargeted LC-HRMS analysis. Consequently, the method for preparative chromatography or extraction of selected bittering compounds from selected matrices will be developed. Finally, this will result in a complex study which is devoted to chemical profiles and its association to sensory perception of their interaction with other compounds found in beer e.g. amino acids, essential oils, pH.

Název v anglickém jazyce

Perception of bitterness from hop derived compounds studied on molecular level

Popis výsledku anglicky

Poster.The Brewers Forum and the 38th EBC Congress, 29.05.-02.06.2022, Madrid, Spain. The aim of this work is to describe the effect of hop derived bitter compounds on the intensity and character of beer bitterness. This study is based on a detailed review of current research on hop derived bittering compounds. Chemical profiles of these compounds will be acquired by targeted and untargeted LC-HRMS analysis. Consequently, the method for preparative chromatography or extraction of selected bittering compounds from selected matrices will be developed. Finally, this will result in a complex study which is devoted to chemical profiles and its association to sensory perception of their interaction with other compounds found in beer e.g. amino acids, essential oils, pH.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/QK21010136" target="_blank" >QK21010136: Aplikace nových odrůd a genotypů chmele odolných k suchu do pěstitelské a pivovarské praxe</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů