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...     »