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

Saison, Daan; Schutter, David P. De; Uyttenhove, Bregt; Delvaux, Freddy R.

doi:10.1016/j.foodchem.2008.10.078

Cited by 216 publications

(222 citation statements)

References 22 publications

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“…Therefore those aging indicators should also be recognized as aging aroma components. This confirms the results recently published by Saison et al 54 , who also found that the thresholds of compounds in mixtures were lower than the single compound thresholds. The only aging indicator that was perceptible as a single substance was γ-nonalactone with a threshold of 26 µg/L.…”

Section: Resultssupporting

confidence: 93%

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

Herrmann¹,

Klotzbücher

Wurzbacher

et al. 2010

Journal of the Institute of Brewing

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J. Inst. Brew. 116(1), 41-48, 2010During the last years changes in aging indicators have been observed, supposedly resulting from modern brewing technology. The Research Brewery Weihenstephan (Forschungsbrauerei Weihenstephan) offers excellent opportunities for comparing different modern wort boiling systems under semi-industrial conditions. Employing three different boiling systems, nine brews were produced. The resulting worts were compared regarding the most common wort parameters. Furthermore the influence of the different boiling systems on aging indicators in the resulting beers was analyzed using a newly developed mass spectrometry-based method. The decrease in the total amount of aging indicators in industrial beers over the last years is very likely the result of lower thermal intake in modern brewhouse equipment. The total amount of aging indicators is sufficient to describe the differences in modern boiling systems. In summary, 2-furfural dominates all other indicators in terms of thermal influence. 2-Furfuryl ethyl ether can be suggested as good indicator of aging as postulated by Eichhorn, whereas β-damascenone is questionable as an aging indicator. Supplementary experiments were carried out to investigate the role of the aging indicators as stale flavour components. Because of synergistic effects, many stale flavour compounds act as aroma compounds and not only as indicators.

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Section: Resultssupporting

confidence: 93%

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

Herrmann¹,

Klotzbücher

Wurzbacher

et al. 2010

Journal of the Institute of Brewing

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“…Therefore, despite the very slightly sulfury notes detected, the beer produced with this strain was highly rated by the test panel. Another interesting thing to note is the low acetaldehyde production of this strain compared to the acetaldehyde production of its corresponding parental strain Y397 and reference strain GSY501, which might increase the stability of the beer (48).…”

Section: Figmentioning

confidence: 99%

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Mertens

Steensels

Saels

et al. 2015

Appl Environ Microbiol

121

163

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Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, "Saaz" and "Frohberg." This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma. With an annual production exceeding 1.97 billion hectoliters a year, beer is the most-produced fermented beverage in the world (1). The vast majority of currently produced beer is classified as either ale or lager beer, each type being produced by a unique fermentation process (2). Specifically, ale beer production uses the common brewer's yeast Saccharomyces cerevisiae and relatively high fermentation temperatures (typically 18 to 25°C) (2-5).In contrast, lager beer (with Pilsner beer as the most popular and commonly known type of lager beer) is fermented at lower temperatures (5 to 15°C), followed by a period of cold storage (lagering), which is a traditional practice vital for the beer's characteristically clean flavor and aroma. Lagers are not fermented by S. cerevisiae but by the closely related species Saccharomyces pastorianus (formerly known as Saccharomyces carlsbergensis), which combines the desirable fermentation characteristics of S. cerevisiae with the cold tolerance of its other parent, S. eubayanus (6). Lager beer currently accounts for more than 90% of the global beer market but has a much more recent origin than ales. The lager beer production process was developed in the 16th century in Bavaria (Germany), where brewing was only allowed during wintertime to minimize the microbial spoilage of beer. Later, in the 19th century, the advent of refrigeration enabled lager brewing throughout the whole year (2, 3, 7).Several recent studies have focused on analyzi...

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“…Whereas in the past emphasis was mainly on the determination of trans-2-nonenal since this component contributes to the perception of cardboard flavour at very low concentration levels 52,53,55 , currently a number of marker aldehydes is commonly selected to estimate beer flavour deterioration upon storage 14,40,41 . On the basis of multivariate data analysis of the evaluation of commercial pale lager beers in relation to their flavour stability, Malfliet et al 38 identified different aldehydes as good markers for beer flavour instability.…”

Section: Formation Of Aldehydes During Staling Of Beermentioning

confidence: 99%

Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer

Clippeleer

Rouck

Cooman

et al. 2010

Journal of the Institute of Brewing

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In this paper, the involvement of iso-α-acids in the appearance of stale flavour in beer during storage was examined. Flavour instability upon storage, by far the most important quality problem of beer, may be caused by a multitude of reactions, in particular, the degradation of trans-iso-α-acids is pivotal. In order to gain improved understanding of the beer ageing process, the behaviour of the stereoisomers of the bitter acids was studied for the first time in pilot beers at particularly high and low proportions of the trans-iso-α-acids concentration relative to the cis-iso-α-acids concentration. Therefore, pure trans-respectively cis-isomers were required and obtained on a pilot scale by the separation of trans-iso-α-acids as β-cyclodextrin inclusion complexes from a commercial isomerised hop extract, permitting the quantitative dosage to beer in mg/L amounts. The relationship between the storage-induced degradation of these iso-α-acids in authentic beer samples and the increase in staling aldehydes, especially 2-methylpropanal, 2-methylbutanal and 3-methylbutanal, is the subject of further investigations. A remarkable increase in the relative concentration of cis-iso-α-acids was observed in the beers bittered with purified trans-iso-α-acids, which may be ascribed to partial conversion, i.e., reverse isomerisation, of trans-iso-α-acids via α-acids into cis-iso-α-acids. In spite of the trans-specific degradation observed during ageing, the decomposition of these bitter acids leading to volatile carbonyl compounds is of minor importance. Aldehyde formation as a function of forced ageing was irrespective of the mode of bittering, emphasising that malt quality and the brewing process itself are probably the most important factors regarding the flavour instability of beer.

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

Cited by 216 publications

References 22 publications

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer

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