Investigation of the beta-damascenone level in fresh and aged commercial beers.
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.
Chevance
Fabienne
F
Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Croix du Sud, 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium.
Guyot-Declerck
Christine
C
Dupont
Jérôme
J
Collin
Sonia
S
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
D045792:Norisoprenoids; D013729:Terpenes; C075388:beta-damascenone