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Role of Strecker aldehydes on beer flavour stability

dc.contributor.authorPinho, M. P. Guedes de
dc.contributor.authorFerreira, A.C. Silva
dc.date.accessioned2011-10-14T23:54:15Z
dc.date.available2011-10-14T23:54:15Z
dc.date.issued2006
dc.description.abstractIn this work, attempts were made in order to measure the importance of “Strecker aldehydes” on flavour stability of beer correlating chemical and sensory data. It has been observed that methional and phenylacetaldehyde accumulates during storage and that these molecules were well correlated with “Aroma Quality”. A “fresh beer” was spiked with methional, phenylacetaldehyde and also with trans-2-nonenal, singly and in combination, the “Similarity Value” was then determined, between samples and an “aged beer”. The highest value was 72 % when the three compounds were added simultaneously and the combination of the two Strecker aldehydes increases by 54 % the degree of similarity.por
dc.identifier.citationPINHO, M. P. Guedes de; FERREIRA, A. C. Silva - Role of Strecker aldehydes on beer flavour stability. In 11th Weurman Flavour Research Symposium, 11, Roskilde, Dinamarca, Junho 21-24, 2005 - Flavour Science: Recent Advances and trends. ISBN 9780444527424. Vol. 43 (2006), p. 529-532por
dc.identifier.urihttp://hdl.handle.net/10400.14/6161
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectBeer flavour stabilitypor
dc.subjectMethionalpor
dc.subjectPhenylacetaldehydepor
dc.subjectBeer agingpor
dc.titleRole of Strecker aldehydes on beer flavour stabilitypor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva Ferreira
person.givenNameAntonio Cesar
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.orcid0000-0002-1188-1021
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublication.latestForDiscovery826c11dd-d070-4b67-ac58-c96675e3f3b8

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