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FLAVOUR STABILITY OF ALES BREWED USING HYDROLYSED MAIZE SYRUP—SENSORY AND ANALYTICAL ASPECTS
Author(s) -
Barrett J.,
Halsey S. A.,
Peppard T. L.
Publication year - 1983
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.2050-0416.1983.tb04202.x
Subject(s) - flavour , food science , chemistry , brewing , acetaldehyde , sensory analysis , hydrolysis , taste , organic chemistry , fermentation , ethanol
Whereas ales brewed entirely from malt had flavour‐lives of 12 weeks, those produced from 70% malt/30% hydrolysed maize syrup had flavour‐lives of at least 25 weeks. The latter beers were of sound flavour and quality, and no difficulties were experienced during their production. Their initial flavour was similar to that of beers brewed using an all‐malt grist. Analysis by gas chromatography coupled mass spectrometry showed that the all‐malt beer underwent a greater degree of change during natural aging than did the beer brewed with maize syrup. A number of compounds, including a series of glycerol/acetaldehyde acetals, have been identified for the first time in beer; the latter compounds were found to increase in level during aging.