Sensory Beer Aging

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F16%3A10392695" target="_blank" >RIV/00216208:11310/16:10392695 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60193697:_____/16:N0000068

Výsledek na webu

<a href="https://doi.org/10.18832/kp2016027" target="_blank" >https://doi.org/10.18832/kp2016027</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2016027" target="_blank" >10.18832/kp2016027</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Sensory Beer Aging

Popis výsledku v původním jazyce

A sensory aging of beer occurs during the beer transport to a customer and its storage; this is due to irreversible chemical processes and is manifested by adverse change in the organoleptic character of the beer. Sensory beer aging results in the evolution of the old flavor of the beer, which is a combination of many foreign fl avors and fragrances. The development of substances responsible for these sensory changes (especially carbonyl compounds) can be affected by storage, particularly by access to oxygen, light, vibrations, and temperature of storage. In our study we selected carbonyl compounds which can be regarded as indicators of aging of Czech lager, including 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, furfural and phenylacetaldehyde. We obtained temporal profi les of their evolution under various conditions of storage and the correlation with the development of the old beer fl avor. The time dependences so obtained provided an interesting fact, namely that the product of Maillard reactions during beer aging exhibits a linear increase and the product of Strecker degradation of amino acids show a nonlinear dependence on the length of aging. These fi ndings will be used to create chemico-statistical methods for determining the degree of sensory impairment of beer. The method will be used also for backward determination of storage conditions and even of beer sensorially damaged due to improper storage conditions.

Název v anglickém jazyce

Sensory Beer Aging

Popis výsledku anglicky

A sensory aging of beer occurs during the beer transport to a customer and its storage; this is due to irreversible chemical processes and is manifested by adverse change in the organoleptic character of the beer. Sensory beer aging results in the evolution of the old flavor of the beer, which is a combination of many foreign fl avors and fragrances. The development of substances responsible for these sensory changes (especially carbonyl compounds) can be affected by storage, particularly by access to oxygen, light, vibrations, and temperature of storage. In our study we selected carbonyl compounds which can be regarded as indicators of aging of Czech lager, including 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, furfural and phenylacetaldehyde. We obtained temporal profi les of their evolution under various conditions of storage and the correlation with the development of the old beer fl avor. The time dependences so obtained provided an interesting fact, namely that the product of Maillard reactions during beer aging exhibits a linear increase and the product of Strecker degradation of amino acids show a nonlinear dependence on the length of aging. These fi ndings will be used to create chemico-statistical methods for determining the degree of sensory impairment of beer. The method will be used also for backward determination of storage conditions and even of beer sensorially damaged due to improper storage conditions.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

—

Svazek periodika

62

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

250-257

Kód UT WoS článku

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EID výsledku v databázi Scopus

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