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BEER FLAVOUR: I. VOLATILE PRODUCTS OF FERMENTATION: A REVIEW
Author(s) -
Stevens R.
Publication year - 1960
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1960.tb01740.x
Subject(s) - fusel alcohol , diacetyl , flavour , fermentation , chemistry , food science , alcohol , fraction (chemistry) , chromatography , organic chemistry
The flavour of beer and other fermented beverages is conditioned by the volatile components present. Many of these compounds are concentrated into the higher alcohol or fusel oil fraction. The various substances which have been identified in fusel oils are discussed together with the methods available for their analysis and the values obtained when these methods are applied to beers, wines and spirits. The biochemical pathways which have been proposed for the formation of the higher alcohols as well as diacetyl and its precursors during fermentation are also considered. Mention is made of the physiological effects of these compounds.