Identification of a stale-beer-like odorant in extracts of naturally aged beer.
For a long time, beer staling has been a prime concern in brewery research. Yet, to improve flavor stability, better knowledge of all chemicals involved is still needed. From our aroma extract dilu-tion analyses (AEDA) applied to naturally aged lager beers emerged an old-beer-like odorant at RICP-SIL 5 CB = 1532 and RIFFAP = 2809, with a FD value close to that of trans-2-nonenal (the well-known cardboard off-flavor found in aged beers). Specific phenol extraction, GC cold trapping, and mass spectrometry (electron impact and chemical ionization) enabled us to identify it as 4-vinylsyringol. Although already mentioned in some fresh beers, this compound had never been highlighted as involved in the aging process of lager beers.
Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/bte 7, B-1348 Louvain-la-Neuve, Belgium.
Delphine
D
Callemien
Sébastien
S
Dasnoy
Sonia
S
Collin
D001515:Beer / Q000032:analysis*; D002849:Chromatography, Gas; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D011748:Pyrogallol / Q000031:analogs & derivatives* / Q000032:analysis; D013649:Taste; D013997:Time Factors
C509202:4-vinylsyringol; D011748:Pyrogallol