| Abstract: | A holistic approach is paramount to reliably measure beer staling. As a consequence, the peroxide challenge test (PCT) was developed as an alternative to electron spin resonance (ESR). The principle of the PCT is to mimic oxidation by titrating beer with hydrogen peroxide. The more hydrogen peroxide a beer can quench, the more resistant it is against oxidation and flavour deterioration. The PCT allows cost effective, near real time, high throughput assessment of beer flavour stability. The PCT is convenient and inexpensive to perform and the results correlate with ESR measurements and the perceived aged character of beer. |
