Influence of beer ethanol content on the wort flavour perception
(2000) Meeting on Interaction of Food Matrix with Small Ligands Influencing Flavor and Testure — Location: UNIV DEGLI STUDI UDINE, UDINE (Italy) (23.June.1999)
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- The sensorial threshold value of 3-methylthiopropionaldehyde appears to be influenced by the beer matrix. We have shown that, in typical lager beers, ethanol significantly increases aldehyde retention, leading to lower perception of the worty character. In alcohol-free beers, both the absence of ethanol and the higher level of mono- and disaccharides such as maltose intensify such off-flavours. As improving Strecker aldehyde reduction by yeast seems difficult for alcohol-free beer production without using genetically modified yeasts or adding steps in the process, another interesting approach could be to add "ethanol-mimics" to increase off-flavour thresholds, (C) 2000 Elsevier Science Ltd. Al rights reserved.
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Perpete, P., & Collin, S. (2000). Influence of beer ethanol content on the wort flavour perception. Food Chemistry, 71(3), 379-385. https://doi.org/10.1016/S0308-8146(00)00179-5 (Original work published 2000)