Title: Aging characteristics of different beer types
Authors: Vanderhaegen, Bart ×
Delvaux, Filip
Daenen, Luk
Verachtert, Hubert
Delvaux, Freddy #
Issue Date: 2007
Publisher: Elsevier sci ltd
Series Title: Food chemistry vol:103 issue:2 pages:404-412
Abstract: 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. (c) 2006 Elsevier Ltd. All rights reserved.
ISSN: 0308-8146
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Microbial and Molecular Systems - miscellaneous
Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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