Flavour Impact of Aged Beers

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, su...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 1999, Vol.105 (5), p.301-307
Main Authors: Evans, David J., Schmedding, Diederik J. M., Bruijnje, Arnold, Heideman, Theo, King, Bonnie M., Groesbeek, Niek M.
Format: Article
Language:English
Subjects:
beer
Beers
Biological and medical sciences
carbonyl compound
Fermented food industries
flavour formation
Flavour stability
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
volatile compound
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Summary: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.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.1999.tb00524.x