title: Investigation of the beta-damascenone level in fresh and aged commercial beers.
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.
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Croix du Sud, 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: Fabienne
authors.initials: F
authors.lastname: Chevance
authors.forename: Christine
authors.initials: C
authors.lastname: Guyot-Declerck
authors.forename: Jérôme
authors.initials: J
authors.lastname: Dupont
authors.forename: Sonia
authors.initials: S
authors.lastname: Collin
mesh_terms: D001515:Beer / Q000032:analysis*; D002849:Chromatography, Gas; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D045792:Norisoprenoids; D015203:Reproducibility of Results; D013729:Terpenes / Q000032:analysis* / Q000737:chemistry; D013997:Time Factors
chemical_list: D045792:Norisoprenoids; D013729:Terpenes; C075388:beta-damascenone