Chemometric evaluation of concentration profiles from compounds relevant in beer ageing

被引：21

作者：

Varmuza, K

Steiner, I

Glinsner, T

Klein, H

机构：

[1] Vienna Univ Technol, Inst Chem Engn, A-1060 Vienna, Austria

[2] Brau Union Osterreich AG, A-4020 Linz, Austria

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2002年 / 215卷 / 03期

关键词：

beer flavor; artificial ageing; staling compounds; principal component analysis;

D O I：

10.1007/s00217-002-0539-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In 43 beer samples from 14 breweries the concentrations of 16 compounds have been determined in fresh samples as well as in artificially aged samples. The substances measured comprise aldehydes, ketones and esters; some of them are indicators for the change of flavor and taste during ageing. Significantly increased concentrations in aged samples were found for benzene acetaldehyde, nicotinic acid ethylester, furfural, and 5-hydroxymethyl-2-furancarboxaldehyde. Principal component analysis showed a separation of the fresh and aged samples. Some of the fresh samples of lower quality were, located in the area typically covered by aged samples.

引用

页码：235 / 239

页数：5

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