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THE STALING OF BEER
Author(s) -
Strating J.,
Eerde P. Van
Publication year - 1973
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.2050-0416.1973.tb03559.x
Subject(s) - flavour , food science , chemistry , carotenoid
It has previously been shown that unsaturated fatty acids must be considered as one class of precursors responsible for the staleness of beer. It is now demonstrated that oxidation products of carotenoids may also contribute to the stale flavour.