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Showing 1 to 1 of 1 for “"isohumulones"”.
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Unraveling the mechanism of the lightstruck flavor of beer
… (riboflavin is the main flavin in beer), isohumulones (hop-derived, beer-bittering compounds), and a sulfur source (e.g. cysteine or sulfur-rich proteins). The off-flavor was attributed to formation of 3-methylbut-2-ene-1-thiol (MBT). This mechanism has been frequently referred to in …