With the aim of determining the formation of R-dicarbonyl intermediates during beer aging on the shelf, R-dicarbonyls were identified and quantified after derivatization with 1,2-diaminobenze to generate quinoxalines. The sensory effects of R-dicarbonyls were evaluated by the quantification of key Strecker aldehydes and by GC-olfactometry (GCO)analysis of beer headspace using solid phase microextraction. Four R-dicarbonyls, reported here for the first time, were detected in fresh and aged beers, three were derived from the 2,3-enolization pathway of mono-and disaccharides, and the fourth was derived from the epimerization of 3-deoxy-2-hexosulose. Ten R-dicarbonyls were quantified during beer processing and during different periods of beer aging at 28°C. The aging periods were from 15 to 105 days. During beer aging, 1-deoxydiuloses were produced and degraded, while 1,4-dideoxydiuloses were produced at the highest rates. The GCO analysis indicated that forced beer aging increased the amounts of furaneol, trans-2-nonenal, and phenylacetaldehyde. The blockage of R-dicarbonyls inhibited the accumulation of sensory-active aldehydes in the beer headspace.