کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189359 963510 2006 25 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The chemistry of beer aging – a critical review
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The chemistry of beer aging – a critical review
چکیده انگلیسی

Currently, the main quality problem of beer is the change of its chemical composition during storage, which alters the sensory properties. A variety of flavours may arise, depending on the beer type and the storage conditions. In contrast to some wines, beer aging is usually considered negative for flavour quality. The main focus of research on beer aging has been the study of the cardboard-flavoured component (E)-2-nonenal and its formation by lipid oxidation. Other stale flavours are less described, but may be at least as important for the overall sensory impression of aged beer. Their origin has been increasingly investigated in recent years. This review summarizes current knowledge about the chemical origin of various aging flavours and the reaction mechanisms responsible for their formation. Furthermore, the relationship between the production process and beer flavour stability is discussed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 95, Issue 3, April 2006, Pages 357–381
نویسندگان
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