Impact of temperature during beer storage on beer chemical profile

Aiming to gain insights into the impact of storage conditions on chemical profile beer samples, changes relative amount several classes compounds was monitored. The influence statistically discerned using hierarchical cluster analysis complemented by heatmap date visualization. Aldehydes, furanic and esters showed a clear role in beers stored at 37 ± 1 °C (contribution >1, as obtained data visualization). reaction rate constant temperature dependence well described Arrhenius equation for these compound classes, which increased with increasing temperatures. development compounds, aldehydes be almost 140, 90 20 times higher temperatures (37 °C) when compared 4 °C, respectively. These results indicate that main parameter contributing major profile. Through olfactometric analysis, difference found aged beers, both naturally forced aged, where prevalence sweet papery aroma notes were noticed, linked β-damascenone E-2-nonenal,