کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190604 963535 2007 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Aging characteristics of different beer types
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Aging characteristics of different beer types
چکیده انگلیسی

Eight commercial beers (3 lager beers, 2 dark ales and 3 high-alcoholic ales) were aged for one year under normal storage conditions, and the changes with time of flavour profile and the concentration of 15 volatile compounds were monitored. The compounds were chosen as markers to evaluate the importance of different reactions in the aging process of each beer type. The development of typical aging flavours during beer storage could be linked to the Maillard reaction, the formation of linear aldehydes, ester formation, ester degradation, acetal formation, etherification and the degradation of hop bitter compounds. A difference in the nature of aging flavours between lager and specialty beers was found and seemed to be mainly the result of an increased Maillard reaction in specialty beers. Based on the results, some practical strategies are proposed to improve the flavour stability, depending on the beer type.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 103, Issue 2, 2007, Pages 404–412
نویسندگان
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