title: Use of chemical indicators of beer aging for ex-post checking of storage conditions and prediction of the sensory stability of beer.
abstract: The rate of beer aging is affected by storage conditions including largely time and temperature. Although bottled beer is commonly stored for up to 1 year, sensorial damage of it is quite frequent. Therefore, a method for retrospective determination of temperature of stored beer was developed. The method is based on the determination of selected carbonyl compounds called as "aging indicators", which are formed during beer aging. The aging indicators were determined using GC-MS after precolumn derivatization with O-(2,3,4,5,6-pentaflourobenzyl)hydroxylamine hydrochloride, and their profile was correlated with the development of old flavor evolving under defined conditions (temperature, time) using both a mathematical and statistical apparatus. Three approaches, including calculation from regression graph, multiple linear regression, and neural networks, were employed. The ultimate uncertainty of the method ranged from 3.0 to 11.0 °C depending on the approach used. Furthermore, the assay was extended to include prediction of beer tendency to sensory aging from freshly bottled beer.
authors.affiliation: Research Institute for Brewing and Malting , Prague PLC, Lípová 15, CZ-120 44 Prague 2, Czech Republic.
authors.forename: Pavel
authors.initials: P
authors.lastname: Cejka
authors.forename: Jiří
authors.initials: J
authors.lastname: Culík
authors.forename: Tomáš
authors.initials: T
authors.lastname: Horák
authors.forename: Marie
authors.initials: M
authors.lastname: Jurková
authors.forename: Jana
authors.initials: J
authors.lastname: Olšovská
mesh_terms: D001515:Beer / Q000032:analysis*; D005421:Flavoring Agents / Q000032:analysis*; D061353:Food Storage; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D013649:Taste; D013696:Temperature; D013997:Time Factors
chemical_list: D005421:Flavoring Agents