Development of Aroma Extracts for use in the Brewing Industry using Novel Processing of Roasted Malt.

QR Code

Development of Aroma Extracts for use in the Brewing Industry using Novel Processing of Roasted Malt.

Roasted malt is used in the brewing industry to impart beer with characteristic colour and aroma. Extraction of aroma compounds from hops using liquid and supercritical CO2 is practised commercially and allows more efficient use of hops as flavourings. Compared to traditional hop products, extracts...

Full description

Bibliographic Details
Main Author:	Foulkes, Andrew. R
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2025
Subjects:	brewing malt aroma compounds
Online Access:	https://eprints.nottingham.ac.uk/80392/

Similar Items

Brewing with green malt for an energy and water efficient process: challenges and opportunities
by: Dugulin, Celina Angela
Published: (2021)

Control of malt roasting operations for consistent delivery of desired product flavour
by: Parr, Hebe
Published: (2022)

Electromagnetic heating for industrial kilning of malt: a feasibility study
by: Ferrari-John, R.S., et al.
Published: (2016)

Determination of critical factors in malt production related to the flavour stability of final beer
by: Filipowska, Weronika
Published: (2022)

Heterogeneity in brewing yeast populations
by: Pendlebury, Toby
Published: (2022)

HETEROGENEITY IN BREWING YEAST POPULATIONS
by: Pendlebury, Toby
Published: (2022)

Investigating the Aroma Chemistry of Dendrobium Stems (Chinese Name: Shihu)
by: Kirkwood, Aidan
Published: (2025)

The relationship between high gravity brewing, key performance indicators and yeast osmotic stress response
by: Zhuang, S.
Published: (2014)

The sensitivity of brewing micro-organisms to silver
by: Strecker, P.G.
Published: (2015)

The role of mitochondrial functionality in brewing yeast
by: Moynihan, Eoin
Published: (2019)

The impact of very high gravity fermentation conditions on brewing yeast health and physiology
by: Alexander, Chris
Published: (2022)

The role of phenolic compounds on olive oil aroma release
by: Genovese, Alessandro, et al.
Published: (2018)

Sensory and analytical impacts of unmalted cereal adjunct usage in lager brewing
by: Yorke, Joanna
Published: (2022)

A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation
by: Holmes, C.P., et al.
Published: (2017)

Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines
by: Arvisenet, Gaëlle, et al.
Published: (2018)

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry
by: Zhang, Yiru, et al.
Published: (2018)

Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz)
by: Lasekan, Ola, et al.
Published: (2016)

Controlling salt and aroma perception through the inclusion of air fillers
by: Chiu, Natalie, et al.
Published: (2015)

A novel beer fining agent extracted from hops
by: Gadon, A.G.
Published: (2020)

Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf).
by: Olusegun, Lasekan, et al.
Published: (2010)

Microstructure design strategies to enhance aroma and tastant availability in foods
by: Su, Katy
Published: (2021)

Determination of volatile marker compounds of common coffee roast defects
by: Yang, Ni, et al.
Published: (2016)

Tea flavour : delivery and perception
by: Wright, Jonathan P.
Published: (2007)

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila
by: González-Robles, Ivonne Wendolyne, et al.
Published: (2016)

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders
by: Fisk, Ian, et al.
Published: (2012)

Assessment of stress tolerance and fermentation performance in traditional Norwegian Landrace (Kveik) yeast
by: Isbell, Todd
Published: (2023)

Aroma-matrix interaction in food: an APCI approach
by: Gan, H. H.
Published: (2015)

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake
by: Yin, Wenting, et al.
Published: (2017)

A review of mango fruit aroma volatile compounds: State of the art research
by: Singh, Zora, et al.
Published: (2004)

Discrimination of roast and ground coffee aroma
by: Fisk, Ian D., et al.
Published: (2012)

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
by: Caporaso, Nicola, et al.
Published: (2018)

Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure
by: Holmes, Calum P., et al.
Published: (2017)

Community influences on adolescents' use of home-brewed alcohol in rural South Africa.
by: Onya, H., et al.
Published: (2012)

Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams
by: Ayed, Charfedinne, et al.
Published: (2017)

Smoke derived taint in grapes and wine
by: Kennison, Kristen Renee
Published: (2011)

The Growth of Pathogens and Beer Spoilage Organisms in No and Low Alcohol Beers and Strategies to Prevent Their Growth
by: Bartlett, Connor
Published: (2023)

Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken
by: Mohd Mukhtar, Mohd Safzan
Published: (2009)

Antioxidative and quality properties of full-fat date seeds brew as influenced by the roasting conditions
by: Ahmed, Mohamed Fikry Mohamed, et al.
Published: (2019)

Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity
by: Gan, Heng-Hui, et al.
Published: (2016)

Investigation of the congeners responsible for nutty/cereal aroma character in new make malt whisky
by: Boothroyd, Emily L.
Published: (2013)