Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments

► Typical spicy, vanilla-like flavours can be perceived in several Belgian beers. ► Flavour thresholds were determined for 11 monophenols. ► Strong flavour interactions occur between monophenols. ► Monophenols can jointly enrich beer flavour with spicy, vanilla-like flavour aspects.