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2014
Conference Paper
Titel
Monitoring of Hop Aroma Compounds in an In vitro Digestion Model
Abstract
An in vitro digestion procedure was applied to assess the stability of aroma compounds from hop oil or beer in the human gastrointestinal tract. The focus was on substances that have been previously described as possessing sedative properties, or are at least suspected to have these properties due to structural features. While some compounds showed high stability under the simulated physiological conditions, others underwent transformations to a great extent. Especially interesting was the formation of linalool and a-terpineol from several different aroma compounds.
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