کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186219 963431 2009 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds
چکیده انگلیسی

The effect of 26 staling compounds on the aged flavour of a Belgian lager beer was studied. Strikingly, thresholds were regularly found to be substantially lower than those previously reported, and it appeared important to consider threshold values as indicative rather than absolute because of very large variations in sensitivity of individuals. In addition, a masking effect of isoamyl acetate and various interactions were observed between flavour compounds, which can considerably influence their flavour activity, even at sub-threshold concentrations. Cardboard flavour was essentially caused by (E)-2-nonenal. Additionally, methional, 3-methylbutanal, 2-furfuryl ethyl ether, β-damascenone and acetaldehyde were confirmed as key contributors to the aged flavour and to a lesser extent, (E,E)-2,4-decadienal, phenylacetaldehyde, 2-methylpropanal, diacetyl and 5-hydroxymethyfurfural. Finally, the addition of a selection of compounds could fairly well reproduce the flavour of aged lager beer, indicating that these compounds account for the major part of this flavour.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 114, Issue 4, 15 June 2009, Pages 1206–1215
نویسندگان
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