Title: Release and evaporation of volatiles during boiling of unhopped wort
Authors: De Schutter, David ×
Saison, Daan
Delvaux, Filip
Derdelinckx, Guy
Rock, Jean-Marie
Neven, Hedwig
Delvaux, Freddy #
Issue Date: Jul-2008
Publisher: Amer chemical soc
Series Title: Journal of Agricultural and Food Chemistry vol:56 issue:13 pages:5172-5180
Abstract: The release and evaporation of volatile compounds was studied during boiling of wort. The observed parameters were boiling time, boiling intensity, wort pH, and wort density. The effect of every parameter was discussed and approached chemically, with an eye on beer-aging processes. The results indicated that pH highly influenced the release of flavor compounds and that the formation of Strecker aldehydes was linear with boiling time. However, because of evaporation of volatiles, information about the applied thermal load on wort is lost when using a volatile heat load indicator. The thiobarbituric acid (TBA) method, which includes the nonvolatile precursors of volatile aging compounds, proved to be a more reliable method to determine all kinds of heat load on wort. Finally, it was discussed how the obtained insights could help to understand the mechanism of beer aging.
ISSN: 0021-8561
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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