References
- 1. Ames, J.M., & Nursten, H.E. (1989). Recent advances in the chemistry of coloured compounds formed during the Maillard reaction. In W.S. Lien & C.W. Foo (Eds.), Trends in food science (pp. 8–14). Singapore: Singapore Institute of Food Science and Technology.
- 2. Bajaj, Y.P.S. (Ed.) (1993). Biotechnology in agriculture and forestry, 24. Medicinal and aromatic plants V. Berlin: Springer-Verlag.
- 3. Bamforth, C.W. (1985). Cambridge prize lecture: Biochemical approaches to beer quality. Journal of the Institute of Brewing, 91, 154-160.10.1002/j.2050-0416.1985.tb04322.x
- 4. Bamforth, C.W. (1999). Enzymic and non-enzymic oxidation in the brewhouse: A theoretical consideration. Journal of the Institute of Brewing, 105, 237-242.10.1002/j.2050-0416.1999.tb00025.x
- 5. Bamforth, C.W. (2000). Making sense of flavor change in beer. Master Brewers Association of the Americas Technical Quarterly, 37, 165-171.
- 6. Bamforth, C.W., Clarkson, S.P., & Large, P.J. (1991). The relative importance of polyphenol oxidase, lipoxygenase and peroxidases during wort oxidation. In Proceedings of the 23rd European Brewery Convention Congress (pp. 617–624). Lisbon, Portugal: USA, Oxford University Press.
- 7. Bamforth, C.W., Muller, R.E., & Walker, M.D. (1993). Oxygen and oxygen radicals in malting and brewing. Journal of the American Society of Brewing Chemists, 51, 79–88.10.1094/ASBCJ-51-0079
- 8. Boulton, C., & Quain, D. (2006). Brewing yeasts and fermentation (pp. 113–141). Oxford: Blackwell.10.1002/9780470999417
- 9. Casey, G.P. (2007). Ajourney in brewing science and the ASBC. In P.W. Gales (Ed.), Brewing chemistry and technology in the Americas (pp. 99–231). St Paul, MN: P.W. Gales.
- 10. Cinkmanis, I., Čakste, I., Vucāne, S. (2013). LR Patenta pieteikums Nr. P-13-226. Rīga. Latvijas Republikas Patentu valde.
- 11. Coghe, S., Derdelinckx, G., & Delvaux, F.R. (2004). Effect on non-enzymic browning on flavour, colour and antioxidative activity of dark specialty malts – a review. Monatsschrift fűr Brauwissenschaft, 57, 25–38.
- 12. Devreux, A., Blockmans, C., & van de Meerrsche, K. (1981). Carbonyl compounds formation during aging of beer. EBC – Flavor Symposium, Monograph VII (pp. 191– 201). Copenhagen: EBC.
- 13. Doderer, A., Kokkelink, I., Van der Veen, S., Valk, B.E., Schram, A.W., & Douma, A.C. (1992). Purification and characterization of two lipoxygenase isoenzymes from germinating barley. Biochimica et Biophysica Acta, 1120, 97–104.10.1016/0167-4838(92)90429-H
- 14. Foster, R.T., Samp, E.J., & Patino, H. (2001). Multivariate modeling of sensory and chemical data to understand staling in light beer. Journal of the American Society of Brewing Chemists, 59, 201–210.
- 15. Frohne, D. (1984). Wermutkraut. In M. Wichtl (Ed.), Teedrogen (pp. 363– 365). Stuttgart, Germany: Wissenschaftliche Verlagsgesellschaft.
- 16. Gijs, L., Chevance, F., Jerkovic, V., & Collin, S. (2002). How low pH can intensify β-damascenoneand dimethyl trisulfide production through beer aging. J. Agric. Food Chem. 50 (20), 5612-5616. DOI: 10.1021/jf020563p.10.1021/jf020563p12236686
- 17. Hänsel, R., & Hölzl, J. (1996). Lehrbuch der pharmazeutischen Biologie: Ein Lehrbuch für Studenten der Pharmazie im zweiten Ausbildungsabschnitt. Springer DE.
- 18. Hashimoto, N. (1972b). Oxidation degradation of isohumulones in relation to beer flavor. Oxidation of higher alcohols by melanoidins in beer. Report of the Research Laboratory of the Kirin Brewery Company, 15, 7-15.
- 19. Hashimoto, N. (1972a). Oxidation of higher alcohols by melanoidins in beer. Journal of the Institute of Brewing, 78, 43–51.10.1002/j.2050-0416.1972.tb03428.x
- 20. Herent, M.F., Vanthournhout, C., Gijs, L., & Collin, S. (1997). Influence de la composition en heterocycles azotes de malts speciaux sur le profi le aromatique de la biere. In Proceedings of the 26th EBC Congress (pp. 167–174). Maastricht, the Netherlands.
- 21. Hirota, N., Kuroda, H., Takoi, K., Kaneko, T., Kaneda, H., Yoshida, I., … Takeda, K. (2005). Development of novel barley with improved beer foam and flavor stability – the impact of lipoxygenase-1-less barley in brewing industry. In Proceedings of the 30th European Brewery Convention Congress (pp. 46–52). Prague, Czech Republic.
- 22. Hofmann, T. (1998). Studies on melanoidin-type colourants generated from the Maillard reaction of casein and furan-2-carboaldehyde – chemical characterisation of a red coloured domain. Z. Lebensm. Unters. Forsch., 206, 251–258.10.1007/s002170050253
- 23. Hughes, P.S., & Baxter, E.D. (2001). Beer: Quality, safety and nutritional aspects. Cambridge: Royal Society of Chemistry.
- 24. Inoue, T., & Yamamoto, Y. (1971). Decomposition rate of precursors of diacetyl and 2, 3-pentanedione during beer fermentation. Report of the Research Laboratory of the Kirin Brewery Company, 14, 55–59.
- 25. Irwin, A.J., Barker, R.L., & Pipasts, P. (1991). The role of copper, oxygen and polyphenols in beer flavor instability. Journal of the American Society of Brewing Chemists, 49, 140–149.10.1094/ASBCJ-49-0140
- 26. ISO 4121:2003. Sensory analysis – Guidelines for the use of quantitative response scales. Retrieved from http://www.iso.org/iso/home/store/catalogue_ics/catalogue_detail_ics.htm?ics1=67&ics2=240&ics3=&csnumber=33817
- 27. Kaneda, H., Takashio, M., Tomaki, T., & Osawa, T. (1997). Influence of pH on flavor staling during beer storage. Journal of the Institute of Brewing, 103, 21–23.10.1002/j.2050-0416.1997.tb00932.x
- 28. Kunze, W. (1998). Technology of malting and brewing, Berlin: VLB.
- 29. Kuroda, H., Furusho, S., Maeba, H., & Takashio, M. (2003). Characterization of factors involved in the production of E-(2)-nonenal during mashing. Bioscience Biotechnology and Biochemistry, 67, 691-697.10.1271/bbb.67.69112784606
- 30. Lawless, H.T., & Heymann, H. (2010). Sensory evaluation of food: Principles and practices (2nd ed.). New York: Springer.10.1007/978-1-4419-6488-5
- 31. Lermusieau, G., Noël, S., Liégeois, C., & Collin, S. (1999). Nonoxidative mechanism for development of trans-2-nonenal in beer. Journal of the American Society of Brewing Chemists, 57, 29-33.10.1094/ASBCJ-57-0029
- 32. LR Ministru kabinets. (2003). Dzeramã udens obligãtãs nekaifíguma un kvalitãtes prasïbas, monitoringa un kontroles kãrfíba. MK noteikumi Nr. 235, 2003. g. 29. aprili. Retrieved from http://likumi.lv/doc.php?id=75442
- 33. Meilgaard, M.C. (1975). Flavour chemistry of beer - Part I: Flavour interactions betweenprincipal volatiles. Master Brewers Association of the Americas Technical Quarterly, 12, 107-117.
- 34. Narziss, L., Miedaner, H., & Lustig, S. (1999). The behavior of volatile aromatic substances as beer ages. Monatsschrift fur Brauwissenschaft, 52, 164-175.
- 35. Rubine, H., & Enina, V. (2004). Ârstniecïbas augi. Riga: Zvaigzne ABC.
- 36. Schieberle, P., & Komarek, D. (2002). Changes in key aroma compounds during natural beer aging. In K.R. Cadwallader & H. Weenen (Eds.), Freshness and shelf life of foods (pp. 70-79). ACS: Washington, DC.
- 37. Ströhmer, G. (2002). Rohstoffe und Halbfabrikate zur Herstellung von Likören. In E. Kolb (Ed.), Spirituosen-Technologie (pp. 161-343). Hamburg, Germany: Behr’s Verlag,
- 38. Thomson, R.D. (2012). Dictionary of Chemistry, With Its Applications to Mineralogy, Physiology, and the Arts. HardPress Publishing.
- 39. Van Eerde, P., & Strating, J. (1981). Trans- 2-nonenal. EBC - Flavor Symposium, Monograph VII (pp. 117-121). Copenhagen: EBC.
- 40. Vesely, P., Lusk, L., Basarova, H., Seabrooks, J., & Ryder, D. (2003). Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry. Journal of Agricultural and Food Chemistry, 51, 6941-6944.10.1021/jf034410t14611150
- 41. Walker, M.D., & Simpson, W.J. (1994). Control of sulphury flavours in cask conditioned beer. Brewers’ Guardian, 123(11), 37-40.