Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

• Published in: Food chemistry Vol. 114; no. 4; pp. 1206 - 1215
• Main Authors: Saison, Daan, De Schutter, David P., Uyttenhove, Bregt, Delvaux, Filip, Delvaux, Freddy R.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.06.2009; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: aged beer flavor; Beer; beer aging; Beers; Biological and medical sciences; Carbonyl compounds; Fermented food industries; flavor; flavor compounds; Flavour; Flavour interactions; Flavour stability; Food industries; food quality; food storage; freshness; Fundamental and applied biological sciences. Psychology; odors; Sensory analysis; sensory properties; storage quality; taste sensitivity; Threshold; volatile compounds; Belgium; Carbonyl compounds; Flavour stability; Sensory analysis; Flavour; Beer; Threshold; Flavour interactions; Stability; Interaction; Flavor; Alcoholic beverage; Quality; Staling
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.10.078

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, β-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.