The most important flavour compounds as well as staling compounds of dark beer were identified by aroma extract dilution analysis (AEDA). On these basics kilning trials were carried out in a state-of-art computer controlled pilot kiln to get various flavour notes (sweet, caramel-like, nutty, burnt) and a high flavour stability of these dark beers. 2,5-dimethyl-4-hydroxy-3-(2H)-furanone is the key odorant for the malty flavour. The staling flavour of dark beer is highly influenced by a loss of important aroma compounds. Technological possibilities to influence the flavour of dark beer were presented.
«The most important flavour compounds as well as staling compounds of dark beer were identified by aroma extract dilution analysis (AEDA). On these basics kilning trials were carried out in a state-of-art computer controlled pilot kiln to get various flavour notes (sweet, caramel-like, nutty, burnt) and a high flavour stability of these dark beers. 2,5-dimethyl-4-hydroxy-3-(2H)-furanone is the key odorant for the malty flavour. The staling flavour of dark beer is highly influenced by a loss of im...
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