E-2-nonenal and ß-damascenone in beer

• Type: Chapter or Part of a Book
• Date: 2008

Authors

Rodrigues, JA (Author) FCUP; Almeida, P (Author) Other

Book

Title: Beer in Health and Disease Prevention

Pages: 395-402

ISBN: 9780123738912

Indexing

Scopus - 3 Citations

Other information

Authenticus ID: P-00G-0DR

DOI: 10.1016/b978-0-12-373891-2.00038-9

Abstract (EN): One of the main concerns among brewers is to maintain the organoleptic stability of stored beer. This objective has prompted a series of scientific studies, which have given a better knowledge of all the brewing procedures. Nowadays, the brewers have a better comprehension of the beer-ageing phenomenon and the know-how to increase the organoleptic stability of packaged beers. E -2-nonenal (also called trans-2-nonenal), a compound with an extremely low taste threshold (0.1 ¿g/l), is widely recognized as the major cause for the development of the typical unpleasant cardboard flavor in aged beers. Recently, an increase of ß-damascenone concentration during beer ageing was discovered. These two compounds were proposed as analytical markers for beer-ageing characterization. However, at the levels found in beer, there is no evidence that E -2-nonenal and ß-damascenone could have effects, adverse or beneficial, on human health. In this chapter, the formation and the determination of these two carbonyl compounds in beer are reviewed.

Language: English

Type (Professor's evaluation): Scientific