A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer

Abstract

The kinetics of beer ageing were studied based on the development of beer stale flavour with storage time. Results showed that the beer ageing rates at 50 and 60°C were 30.0 and 56 times as fast as those at room temperature, respectively. Based on these findings, two methods (method A and B) for predicting the 'time to detection of flavour change' (TDFC) of beer were developed. TDFC is the beer shelf-life in terms of flavour stability. In method A, beers were stored in a 50°C water bath and the intensity of beer ageing was scored daily. Thus, the range of TDFC of the beer was acquired according to the maximum number of days within which the intensity of beer ageing was ≤2 and the minimum number of days within which the intensity of beer ageing was >2. In method B, the 2-thiobarbituric acid (TBA) values of a beer were determined before and after 1 day of storage in a 50°C water bath, and the TDFC of the beer was calculated using the equation:where ΔTBA is the increment of TBA value during 1 day of storage at 50°C. Both methods were simple, rapid and accurate.

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

“…These compounds produced during the fermentation process ( Figure 2) could be responsible for a floral, rose, and balsamic camphor perception in the final product. Ethyl phenylacetate can not only contribute to a positive note, but it is also considered as off-flavor formed in beer during aging from precursors, which are produced during the fermentation [41].…”

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

“…Figure 5(b) illustrated that all 14 aging markers in the right-hand correlation loadings on PC1 also showed a downward trend with an increase of aging time, and in the left on PC1, all 35 aging markers increased with an increase of aging time. Moreover, the loadings on PC1 highlighted sotolon (1), 5-methyl furfural (6), 2-acetylfuran (7), acetophenone (2), benzyl wileyonlinelibrary.com/jsfa (5), ethyl 2-methylbutanoate (26), 2-phenyl-2-butenal (28), and 3-methylbutanoic acid (9) as the most significant components in long-aged rice wines, and only 4-EG (39), 3-methylthiopropoanaldehyde (43), 3-methylthiopropanol (42), and 4-VG (36) as the most significant components in the younger rice wines, followed by DMS (41) and 2-methylpropanol (38). PC2 also added acetic acid (47), 2-acetyl-5-methyl furan (10), cinnamaldehyde (15) and trans-cinnamaldehyde (32) to this list.…”

“…To find these aging markers in wine and explore their aging mechanism, a variety of techniques for detection and analytical techniques are used, such as gas chromatography–mass spectrometry (GC‐MS), liquid chromatography‐mass spectrometry (LC‐MS), nuclear magnetic resonance spectroscopy (NMR), excitation‐emission matrix spectra (EEMs), Fourier transform infrared (FT‐IR), and direct infusion mass spectrometry (DIMS). These techniques form a connection with other disciplines and new research, such as metabolomics, chemometrics, kinetics, flavoromics, and sensomics so on . The application of multivariate analysis (MVA) in wine not only links these new fields, but accelerates the identification of key aromas or markers effectively.…”

Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer

“…Beer is an unstable product that is involved in a series of chemical, physical and sensorial transformations during its shelf life . The beer flavour change with time of storage is called aging and its speed depends on the storage conditions and the composition of beer . Beer aging is considered to be a major quality problem since the aging flavours are mostly experienced as unpleasant .…”