Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data

In agreement with the AEDA results, “dimethyltrisulphide”-, “trans-2-nonenal”- and “methional”-like perceptions increased significantly as a result of ageing in regular pH 4.2 lager beers. A higher pH led to a smaller age-related intensity increase in the “cardboard” note (“trans-2-nonenal”-like). It also enhanced the “coconut” character (“γ-nonalactone”-like) but did not change the age-related intensification of the “cabbage” note (“dimethyltrisulphide”-like). Perception of the remaining six compounds (“furaneol”-, “ethyl butyrate”-, “2-methoxypyrazine”-, “acetylpyrazine”-, “β-damascenone”- and “ethyl cinnamate”-like) did not evolve with ageing or pH.