Many classes of compounds have been shown to play an important role in the development of flavour characteristics of beer. This significantly influences its taste and sensory properties, thus affecting its market performance. Despite the intensive research aimed at unravelling the precise mechanism and regulation of flavour formation in beer, current knowledge remains far from complete. Several reviews are available on the general composition of beer and yeast metabolic pathways involved in the production of volatile compounds in beer. However, a limited amount of work has been reported concerning the influence of some of the beer constituents and other important parameters on beer flavour. This paper reviews the current knowledge of the biochemistry behind flavour formation in beer and discusses the different factors that influence its formation and how it can be controlled during brewery fermentation.

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The increasing number of potentially harmful pollutants in the wastewater effluent discharge necessitates the need for the development of fast and cost effective analytical techniques for extensive monitoring programmes to assess the effectiveness of the treatment process. This study compared the use of bacterial biosensors to the conventional Daphnia magna assay, Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD) tests as well as chemical analysis, for monitoring the toxicity of wastewater. The bacterial biosensors constructed in this study, using S. sonnei and E. coli, were found to be sensitive to the toxicity of the wastewater effluents. A linear increase in bioluminescence with increasing concentration of heavy metals and inorganic pollutants in water was observed, with a correlation coefficient (r(2)) as high as 0.995 and 0.997, respectively. No notable correlation between biosensor toxicity and BOD and COD test results was observed. These bacterial biosensors could provide appropriate alternatives for a rapid, sensitive and cost effective detection of wastewater quality. However, the differences in sensitivity obtained for the different systems suggest that the use of a battery of toxicity assays may be required to provide a real ecotoxicological assessment of wastewater samples.

Currently, one of the main quality problems of beer is the change of its chemical composition during storage, which alters its sensory properties. In this study, ale and lager beers were produced and aged for three months at two storage temperatures. Concentration of volatile ester compounds (VECs) in the beers was regularly monitored by gas chromatographic analysis of the headspace samples to establish changes in ester flavour profile with time. Generally, VECs were more stable during storage at 4°C, compared to room temperature for both ale and lager beer produced. Of the VECs produced, ethyloctanoate was the least stable in ale beer, with 32.47% decrease in concentration observed at room temperature, while phenyl ethyl acetate was the most stable compound decreasing by only 9.82% after three months. In lager beer, VECs were relatively stable decreasing by only 7.93% after three months, while ethyl decanoate was the least stable, with 36.77% decrease in concentration observed at room temperature. Results obtained in this study can be helpful in developing appropriate technological process to control the stability of these important flavour esters in beer.