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The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer
Author(s) -
Paternoster Alexander,
JaskulaGoiris Barbara,
De Causmaecker Brecht,
Vanlanduit Steve,
Springael Johan,
Braet Johan,
De Rouck Gert,
De Cooman Luc
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9409
Subject(s) - flavor , furfural , chemistry , food science , vibration , organic chemistry , physics , quantum mechanics , catalysis
BACKGROUND Beer flavor stability is important to brewers as a result of the increased global demand for beer. Increasing export leads to prolonged periods of transportation and storage and causes fresh flavor deterioration. Therefore, the present study examined the effect of different temperatures in combination with vibrations on beer quality. Beer was exposed to vibrations (50 Hz, 15 m s −2 , simulating transport) at 5, 30 and 45 °C for 22, 38 and 90 h and (for half the samples) aged for 60 days at 30 °C. RESULTS The results obtained indicated decreased oxygen concentrations as a result of an elevated temperature and vibrations. There was no effect ( P > 0.05) on color and a limited effect of temperature and vibrations on iso‐α‐acids. The parameters temperature and vibrations have a significant influence ( P < 0.05) on aldehyde concentrations, namely total aldehydes, and especially ‘2‐methylpropanal’, ‘2‐methylbutanal’ and ‘furfural’. CONCLUSION The impact of vibrations on the aldehydes concentrations was substantial when subjected to an elevated temperature. Furthermore, a forced aging test of shorter duration than traditional methods might be developed. © 2018 Society of Chemical Industry