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THE OCCURRENCE OF TWO GEOMETRICAL ISOMERS OF 2,4,5‐TRIMETHYL‐1,3‐DIOXOLANE IN BEER
Author(s) -
Peppard T. L.,
Halsey S. A.
Publication year - 1982
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.2050-0416.1982.tb04113.x
Subject(s) - flavour , astringent , chemistry , dioxolane , fermentation , boiling , food science , chromatography , taste , organic chemistry
Two geometrical isomers of 2,4,5‐trimethyl‐1,3‐dioxolane have been detected in a range of commercial and experimental beers at levels up to ca 0.1 ppm. These compounds, plus a number of other dioxolanes, are present in unboiled wort but are lost by evaporation during wort boiling. The trimethyldioxolanes are then reformed during subsequent fermentation. The flavour threshold of a mixture of the two trimethyldioxolanes was found to be ca 0.9 ppm, at which concentration it produced in beer ‘phenolic’ and ‘astringent/drying’ flavour notes. However, these compounds are not present in sufficiently high concentrations to make a significant contribution to the flavour of beer.