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2017 | OriginalPaper | Chapter

7. Beer

Author : Michael Dresel

Published in: Springer Handbook of Odor

Publisher: Springer International Publishing

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Abstract

This chapter presents some background information on the aroma-active volatiles in beer. It explains the evolution of the flavor-active compounds that are derived from the raw materials, namely water, malt, hops, yeast, and adjuncts. Especially the utilization of hops as well as hop itself as a key ingredient for the production of beer will be discussed. Furthermore, the flavor changes that occur during the most important manufacturing steps are summarized. Additionally, selected volatiles causing desired flavors as well as volatiles responsible for undesired off-flavors will be highlighted. Finally, this chapter will provide a detailed view on the impact of beer lagering and aging on the volatile profile of aroma-active compounds in beer.

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Title: Beer
Author: Michael Dresel
Publisher: Springer International Publishing
Book: Springer Handbook of Odor
Print ISBN: 978-3-319-26930-6

Electronic ISBN: 978-3-319-26932-0

Copyright Year: 2017
DOI: https://doi.org/10.1007/978-3-319-26932-0_7

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