| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 558.16 KB | Adobe PDF |
Advisor(s)
Abstract(s)
In 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.
Description
Keywords
Beer flavour stability Methional Phenylacetaldehyde Beer aging
Pedagogical Context
Citation
PINHO, 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. 529-532