It’s October, which means the team at the Journal of Agricultural and Food Chemistry are celebrating the chemistry of beer in honor of Oktoberfest. This hugely popular annual beer festival is held in Munich, Germany from late September through early October each year. But while Oktoberfest is German in origin, the spirit of this fall […]
It’s October, which means the team at the Journal of Agricultural and Food Chemistry are celebrating the chemistry of beer in honor of Oktoberfest. This hugely popular annual beer festival is held in Munich, Germany from late September through early October each year. But while Oktoberfest is German in origin, the spirit of this fall festival of beer and food and friends is now celebrated all over the world throughout the fall. Did you know beer is one of the oldest, and most widely consumed beverages in the world? The chemistry of beer is fascinating and widely studied. ACS journals are home to cutting-edge research on the chemistry of beer.
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting-edge original research representing complete studies and research advances focusing on the chemistry and biochemistry of agriculture and food, including the chemistry of beer. The journal also encourages papers with chemistry and/or biochemistry as a major component, combined with biological/sensory/nutritional/ toxicological evaluation related to agriculture and/or food.
Learn About the Chemistry of Beer With Selected Articles from the Journal of Agricultural and Food Chemistry:
Proteome-Based Analysis of Colloidal Instability Enables the Detection of Haze-Active Proteins in Beer
J. Agric. Food Chem., 2016, 64 (35), pp 6752–6761
DOI: 10.1021/acs.jafc.6b02467
Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types
J. Agric. Food Chem., 2016, 64 (38), pp 7234–7243
DOI: 10.1021/acs.jafc.6b02649
Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing
J. Agric. Food Chem., 2016, 64 (11), pp 2325–2332
DOI: 10.1021/acs.jafc.5b05606
Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage
J. Agric. Food Chem., 2016, 64 (42), pp 8035–8044
DOI: 10.1021/acs.jafc.6b03502
Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer
J. Agric. Food Chem., 2015, 63 (37), pp 8254–8261
DOI: 10.1021/acs.jafc.5b02617
Chemical Characterization of Beer Aging Products Derived from Hard Resin Components in Hops (Humulus lupulus L.)
J. Agric. Food Chem., 2015, 63 (46), pp 10181–10191
DOI: 10.1021/acs.jafc.5b04138
Sensomics Analysis of Key Bitter Compounds in the Hard Resin of Hops (Humulus lupulus L.) and Their Contribution to the Bitter Profile of Pilsner-Type Beer
J. Agric. Food Chem., 2015, 63 (13), pp 3402–3418
DOI: 10.1021/acs.jafc.5b00239
Deoxynivalenol Oligoglycosides: New “Masked” Fusarium Toxins Occurring in Malt, Beer, and Breadstuff
J. Agric. Food Chem., 2012, 60 (36), pp 9280–9291
DOI: 10.1021/jf302069z
Quantitative Sensomics Profiling of Hop-Derived Bitter Compounds Throughout a Full-Scale Beer Manufacturing Process
J. Agric. Food Chem., 2010, 58 (13), pp 7930–7939
DOI: 10.1021/jf101326v
Photooxidative Degradation of Beer Bittering Principles: A Key Step on the Route to Lightstruck Flavor Formation in Beer
J. Agric. Food Chem., 2005, 53 (5), pp 1489–1494
DOI: 10.1021/jf0486186