Investigation of the beta-damascenone level in fresh and aged commercial beers.

Chevance, Fabienne;Guyot, Christine;Dupont, Jérôme;Collin, Sonia
(2002) Journal of agricultural and food chemistry — Vol. 50, n° 13, p. 3818-3821 (2002)

Files

pdfdocument.pdf
  • Restricted Access
  • Adobe PDF
  • 108.11 KB
Request a copy

Details

Authors
Abstract
This study investigated the increase of beta-damascenone content during aging in a variety of commercial Belgian beers. Quantities detected in fresh beers were generally low (from 6 ng/g to 25 ng/g). After 5 days at 40 degrees C, the level increased (to as much as 210 ng/g) in most of the beers studied, according to the type of beer. Further experiments showed that wort initially contains large quantities of beta-damascenone (450 ng/g), but that degradation of the compound during fermentation accounts for the low concentrations observed in fresh beers. Production during beer aging can be partially explained by acid hydrolysis of glycosides.
Affiliations

Citations

  • APA
  • Chicago
  • FWB

Chevance, F., Guyot, C., Dupont, J., & Collin, S. (2002). Investigation of the beta-damascenone level in fresh and aged commercial beers. Journal of agricultural and food chemistry, 50(13), 3818-3821. https://doi.org/10.1021/jf020085i (Original work published 2002)