Role of Strecker aldehydes on beer flavour stability

Detalhes bibliográficos
Autor(a) principal: Pinho, M. P. Guedes de
Data de Publicação: 2006
Outros Autores: Ferreira, A.C. Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6161
Resumo: In this work, attempts were made in order to measure the importance of “Strecker aldehydes” on flavour stability of beer correlating chemical and sensory data. It has been observed that methional and phenylacetaldehyde accumulates during storage and that these molecules were well correlated with “Aroma Quality”. A “fresh beer” was spiked with methional, phenylacetaldehyde and also with trans-2-nonenal, singly and in combination, the “Similarity Value” was then determined, between samples and an “aged beer”. The highest value was 72 % when the three compounds were added simultaneously and the combination of the two Strecker aldehydes increases by 54 % the degree of similarity.
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spelling Role of Strecker aldehydes on beer flavour stabilityBeer flavour stabilityMethionalPhenylacetaldehydeBeer agingIn this work, attempts were made in order to measure the importance of “Strecker aldehydes” on flavour stability of beer correlating chemical and sensory data. It has been observed that methional and phenylacetaldehyde accumulates during storage and that these molecules were well correlated with “Aroma Quality”. A “fresh beer” was spiked with methional, phenylacetaldehyde and also with trans-2-nonenal, singly and in combination, the “Similarity Value” was then determined, between samples and an “aged beer”. The highest value was 72 % when the three compounds were added simultaneously and the combination of the two Strecker aldehydes increases by 54 % the degree of similarity.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaPinho, M. P. Guedes deFerreira, A.C. Silva2011-10-14T23:54:15Z20062006-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6161engPINHO, M. P. Guedes de; FERREIRA, A. C. Silva - Role of Strecker aldehydes on beer flavour stability. In 11th Weurman Flavour Research Symposium, 11, Roskilde, Dinamarca, Junho 21-24, 2005 - Flavour Science: Recent Advances and trends. ISBN 9780444527424. Vol. 43 (2006), p. 529-532info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:11:50Zoai:repositorio.ucp.pt:10400.14/6161Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:41.415088Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Role of Strecker aldehydes on beer flavour stability
title Role of Strecker aldehydes on beer flavour stability
spellingShingle Role of Strecker aldehydes on beer flavour stability
Pinho, M. P. Guedes de
Beer flavour stability
Methional
Phenylacetaldehyde
Beer aging
title_short Role of Strecker aldehydes on beer flavour stability
title_full Role of Strecker aldehydes on beer flavour stability
title_fullStr Role of Strecker aldehydes on beer flavour stability
title_full_unstemmed Role of Strecker aldehydes on beer flavour stability
title_sort Role of Strecker aldehydes on beer flavour stability
author Pinho, M. P. Guedes de
author_facet Pinho, M. P. Guedes de
Ferreira, A.C. Silva
author_role author
author2 Ferreira, A.C. Silva
author2_role author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Pinho, M. P. Guedes de
Ferreira, A.C. Silva
dc.subject.por.fl_str_mv Beer flavour stability
Methional
Phenylacetaldehyde
Beer aging
topic Beer flavour stability
Methional
Phenylacetaldehyde
Beer aging
description In this work, attempts were made in order to measure the importance of “Strecker aldehydes” on flavour stability of beer correlating chemical and sensory data. It has been observed that methional and phenylacetaldehyde accumulates during storage and that these molecules were well correlated with “Aroma Quality”. A “fresh beer” was spiked with methional, phenylacetaldehyde and also with trans-2-nonenal, singly and in combination, the “Similarity Value” was then determined, between samples and an “aged beer”. The highest value was 72 % when the three compounds were added simultaneously and the combination of the two Strecker aldehydes increases by 54 % the degree of similarity.
publishDate 2006
dc.date.none.fl_str_mv 2006
2006-01-01T00:00:00Z
2011-10-14T23:54:15Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6161
url http://hdl.handle.net/10400.14/6161
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv PINHO, M. P. Guedes de; FERREIRA, A. C. Silva - Role of Strecker aldehydes on beer flavour stability. In 11th Weurman Flavour Research Symposium, 11, Roskilde, Dinamarca, Junho 21-24, 2005 - Flavour Science: Recent Advances and trends. ISBN 9780444527424. Vol. 43 (2006), p. 529-532
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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