Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds |
| |
Authors: | Daan Saison David P De SchutterBregt Uyttenhove Filip DelvauxFreddy R Delvaux |
| |
Affiliation: | Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, Box 2463, 3001 Heverlee, Belgium |
| |
Abstract: | The effect of 26 staling compounds on the aged flavour of a Belgian lager beer was studied. Strikingly, thresholds were regularly found to be substantially lower than those previously reported, and it appeared important to consider threshold values as indicative rather than absolute because of very large variations in sensitivity of individuals. In addition, a masking effect of isoamyl acetate and various interactions were observed between flavour compounds, which can considerably influence their flavour activity, even at sub-threshold concentrations. Cardboard flavour was essentially caused by (E)-2-nonenal. Additionally, methional, 3-methylbutanal, 2-furfuryl ethyl ether, β-damascenone and acetaldehyde were confirmed as key contributors to the aged flavour and to a lesser extent, (E,E)-2,4-decadienal, phenylacetaldehyde, 2-methylpropanal, diacetyl and 5-hydroxymethyfurfural. Finally, the addition of a selection of compounds could fairly well reproduce the flavour of aged lager beer, indicating that these compounds account for the major part of this flavour. |
| |
Keywords: | Beer Flavour stability Flavour Threshold Sensory analysis Flavour interactions Carbonyl compounds |
本文献已被 ScienceDirect 等数据库收录! |
|