32706-30-2Relevant academic research and scientific papers
Formation of α-dicarbonyl compounds in beer during storage of pilsner
Bravo, Adriana,Herrera, Julio C.,Scherer, Erika,Ju-Nam, Yon,Ruebsam, Heinrich,Madrid, Jorge,Zufall, Carsten,Rangel-Aldao, Rafael
, p. 4134 - 4144 (2008)
With the aim of determining the formation of α-dicarbonyl intermediates during beer aging on the shelf, α-dicarbonyls were identified and quantified after derivatization with 1,2-diaminobenze to generate quinoxalines. The sensory effects of α-dicarbonyls
