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Abstract

Beer contains numerous taste and aroma compounds. Some of them are derived from the raw materials malt and hops but by far the most are formed during the brewing process, which consists of several steps. Fermentation is of particular importance. Depending on the yeast strain and the conditions more or fewer flavour compounds are formed. Hops contribute significantly to beer bitterness and beer flavour. Evidence is presented that the isometric beer bitter acids have different bitter intensities. After bottling, the beer flavour is unstable and changes considerably with time. The use of a marker compound to measure staling in research and development studies of beer flavour stability is described.

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© 1994 Springer Science+Business Media Dordrecht

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Verhagen, L.C. (1994). Beer flavour. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_14

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  • DOI: https://doi.org/10.1007/978-1-4615-2143-3_14

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5895-4

  • Online ISBN: 978-1-4615-2143-3

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