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Flavour Impact of Aged Beers *
Author(s) -
Evans David J.,
Schmedding Diederik J. M.,
Bruijnje Arnold,
Heideman Theo,
King Bonnie M.,
Groesbeek Niek M.
Publication year - 1999
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.2050-0416.1999.tb00524.x
Subject(s) - flavour , phenylacetaldehyde , chemistry , octanal , hexanal , organoleptic , food science , organic chemistry
Using a gas chromatography olfactometry (GCO) technique, it has been possible to identify a number of flavour impact components of fresh, naturally aged and forced aged lager. One of the benefits of this technique is that a wide range of volatile flavour components, for example esters, aldehydes, sulphur compounds and lactones can be examined within a single analysis. Together with appropriate conventional chemical analysis for aldehydes and sensory analysis, it has also been possible to relate perceived changes in overall flavour balance to some specific changes in aldehyde levels during ageing. In this way, time dependent changes in the levels of methional, phenylacetaldehyde, 4‐methoxybenzaldehyde, octanal, (E)‐2‐nonenal have been indicated. GCO allows for the convenient detection of flavour components whose contribution may remain undetected by current conventional chemical analysis but which may play a key role in determining the flavour impact of aged beers.