Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6161
Título: Role of Strecker aldehydes on beer flavour stability
Autor: Pinho, M. P. Guedes de
Ferreira, A.C. Silva
Palavras-chave: Beer flavour stability
Beer aging
Data: 2006
Editora: Elsevier
Citação: 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
Resumo: 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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6161
Versão do Editor: http://www.sciencedirect.com/science/bookseries/01674501
Aparece nas colecções:ESB - Artigos em Actas / Papers in proceedings

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