Title: Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds
Authors: Saison, Daan ×
De Schutter, David P
Uyttenhove, Bregt
Delvaux, Filip
Delvaux, Freddy R #
Issue Date: Jun-2009
Publisher: Elsevier sci ltd
Series Title: Food chemistry vol:114 issue:4 pages:1206-1215
Abstract: The effect of 26 staling compounds on the aged flavour of a Belgian lager beer was studied. Strikingly, thresholds were regularly found to be substantially lower than those previously reported, and it appeared important to consider threshold values as indicative rather than absolute because of very large variations in sensitivity of individuals. In addition, a masking effect of isoamyl acetate and various interactions were observed between flavour compounds, which can considerably influence their flavour activity, even at sub-threshold concentrations. Cardboard flavour was essentially caused by (E)-2-nonenal. Additionally, methional, 3-methylbutanal, 2-furfuryl ethyl ether, beta-damascenone and acetaldehyde were confirmed as key contributors to the aged flavour and to a lesser extent, (E,E)-2,4-decadienal, phenylacetaldehyde, 2-methylpropanal, diacetyl and 5-hydroxymethyfurfural. Finally, the addition of a selection of compounds could fairly well reproduce the flavour of aged lager beer, indicating that these compounds account for the major part of this flavour. (C) 2008 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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