The chemistry of beer aging – a critical review
نویسندگان
چکیده
Currently, the main quality problem of beer is the change of its chemical composition during storage, which alters the sensory properties. A variety of flavours may arise, depending on the beer type and the storage conditions. In contrast to some wines, beer aging is usually considered negative for flavour quality. The main focus of research on beer aging has been the study of the cardboard-flavoured component (E)-2-nonenal and its formation by lipid oxidation. Other stale flavours are less described, but may be at least as important for the overall sensory impression of aged beer. Their origin has been increasingly investigated in recent years. This review summarizes current knowledge about the chemical origin of various aging flavours and the reaction mechanisms responsible for their formation. Furthermore, the relationship between the production process and beer flavour stability is discussed. 2005 Elsevier Ltd. All rights reserved.
منابع مشابه
Integration of the Existed Knowledge on DMN: A Critical Review Study
The default-mode network (DMN) is one of the human brain’s networks activated in resting and self-referential thinking states. The nature of this network and its normal or abnormal changes has been the subject of various studies. The aim of this study was to systematical review and integrating the findings of that studies focused on the relationship of DMN with mental disorders and aging-induce...
متن کاملInvestigations on the Maillard reaction of dextrins during aging of Pilsner type beer.
Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubation...
متن کاملHow low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storage conditions (notably pH). Prior to identifying the influence of pH on the development of the most intense staling flavors found in aged lager beers, the corresponding key flavor compounds were det...
متن کاملDecolorization of mixture of dyes: A critical review
Water plays a vital and essential role in our ecosystem. This natural resource is becoming scarce, making its availability a major social and economic concern. Use of a large variety of synthetic dyes in textile industries has raised an hazardous environmental alert. About 17 - 20% of freshwater pollution is caused by textile effluents. These effluents are recalcitrant to biodegradation and cau...
متن کاملIdentification of a stale-beer-like odorant in extracts of naturally aged beer.
For a long time, beer staling has been a prime concern in brewery research. Yet, to improve flavor stability, better knowledge of all chemicals involved is still needed. From our aroma extract dilu-tion analyses (AEDA) applied to naturally aged lager beers emerged an old-beer-like odorant at RICP-SIL 5 CB = 1532 and RIFFAP = 2809, with a FD value close to that of trans-2-nonenal (the well-known...
متن کامل