Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer

Wu, Jianhang; Zhang, Ye; Qiu, Ran; Li, Li; Zong, Xuyan

doi:10.1016/j.fochx.2024.101193

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2024

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“…Common phenolic compounds found in beer include ferulic acid, chlorogenic acid, protocatechuic acid, epicatechin, butyric acid, p-coumaric acid, catechin, caffeic acid, rutin, gallic acid, and vanillic acid, among others. Variations in their contents can impact the organoleptic qualities and stability of the beer ( Wu, Zhang, Qiu, Li, & Zong, 2024 ). The gallic acid accounted for over 60% of the total monophenol content in beer, while syringic acid showed the lowest concentration ( Table 4 ).…”

Section: Resultsmentioning

confidence: 99%