Role of Strecker aldehydes on beer flavour stability

• 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
• topic: Beer flavour stability; Methional; Phenylacetaldehyde; Beer aging

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.