Identifcation of a Compound Responsible for Cardboard Flavor in Beer

Jamieson, A. M.; Gheluwe, J. E. A. Van

doi:10.1080/00960845.1970.12006980

Cited by 28 publications

(13 citation statements)

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“…Among these beer-deteriorating substances, trans-2-nonenal (T2N) and trihydroxyoctadecenoic acid (THOD) have particularly attracted brewers' attention. T2N has been shown to be a major component of a negative flavor known as "cardboard" flavor or "papery" flavor in aged beer (Jamieson and Van Gheluwe 1970;Meilgaard 1975;Drost et al 1990). THOD has an adverse effect on the foam stability and flavor of beer (Bauer et al 1977;Yabuuchi and Yamashita 1979;Kaneda et al 2001;Kobayashi et al 2002).…”

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confidence: 99%

Brewing Performance of Malted Lipoxygenase‐1 Null Barley and Effect on the Flavor Stability of Beer

et al. 2006

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Cereal Chem. 83(3):250-254We examined the malting and brewing performances of a lipoxygenase-1 (LOX-1) null line of barley (Hordeum vulgare L.). The LOXnormal malt and the LOX-null malt were prepared from F 4 populations derived from a single cross. We could not observe any major differences in the general malt characteristics between the two malts. A brewing trial was performed using these malts. The analysis of the wort and beer revealed that the absence of LOX-1 had little effect on the general characteristics of the wort and beer. In contrast, beer made from the LOXnull malt showed reduced levels of beer-deteriorating substances, trans-2nonenal (T2N), and trihydroxyoctadecenoic acid (THOD). In the sensory evaluation, well-trained panel members recognized the significant superiority of the aged LOX-null beer in terms of staleness. These results show that the LOX-1 null barley line can be effectively used to improve the flavor stability of beer without changing the other important beer qualities.

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confidence: 99%

Brewing Performance of Malted Lipoxygenase‐1 Null Barley and Effect on the Flavor Stability of Beer

et al. 2006

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“…2 C). Concerning the oxidative alteration of lipids, the formation of (E)-2-nonenal, which is linked to a cardboard-like off-flavor 62 , from linoleic acid is a decisive criterion for the effect of lower oxidation stability in brewing practice 42 . Brewing research largely agrees that the so-called “(E)-2-nonenal potential” 63 is already generated during the wort production by enzymatic (lipases and lipoxygenases) and non-enzymatic (autoxidation) processes 64 .…”

Section: Resultsmentioning

confidence: 99%

Archeochemistry reveals the first steps into modern industrial brewing

Pieczonka

Zarnkow

Diederich

et al. 2022

Sci Rep

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A historical beer, dated to the German Empire era, was recently found in northern Germany. Its chemical composition represents a unique source of insights into brewing culture of the late nineteenth century when pioneer innovations laid the foundations for industrial brewing. Complementary analytics including metabolomics, microbiological, sensory, and beer attribute analysis revealed its molecular profile and certify the unprecedented good storage condition even after 130 years in the bottle. Comparing its chemical signature to that of four hundred modern brews allowed to describe molecular fingerprints teaching us about technological aspects of historical beer brewing. Several critical production steps such as malting and germ treatment, wort preparation and fermentation, filtration and storage, and compliance with the Bavarian Purity Law left detectable molecular imprints. In addition, the aging process of the drinkable brew could be analyzed on a chemical level and resulted in an unseen diversity of hops- and Maillard-derived compounds. Using this archeochemical forensic approach, the historical production process of a culturally significant beverage could be traced and the ravages of time made visible.

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“…A concentration increase of this compound during beer ageing has been reported, eventually exceeding its fl avor threshold ( Jamieson and van Gheluwe, 1970 ;Wang and Siebert, 1974 ;Drost et al , 1990 ). A concentration increase of this compound during beer ageing has been reported, eventually exceeding its fl avor threshold ( Jamieson and van Gheluwe, 1970 ;Wang and Siebert, 1974 ;Drost et al , 1990 ).…”

Section: Introductionmentioning

confidence: 93%