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On the Origin of Free and Bound Staling Aldehydes in Beer

Author
Organization
Abstract
The chemistry of beer flavor instability remains shrouded in mystery, despite decades of extensive research. It is, however, certain that aldehydes play a crucial role because their concentration increase coincides with the appearance and intensity of "aged flavors". Several pathways give rise to a variety of key flavor active aldehydes during beer production, but it remains unclear as to what extent they develop after bottling. There are indications that aldehydes, formed during beer production, are bound to other compounds, obscuring them from instrumental and sensory detection. Because freshly bottled beer is not in chemical equilibrium, these bound aldehydes might be released over time, causing stale flavor. This review discusses beer aging and the role of aldehydes, focusing on both sensory and chemical aspects. Several aldehyde formation pathways are taken into account, as well as aldehyde binding in and release from imine and bisulfite adducts.
Keywords
beer aging, flavor stability, free aldehyde, bound aldehyde, imine, bisulfite, SOLID-PHASE MICROEXTRACTION, ON-FIBER DERIVATIZATION, TOTAL SULFUR-DIOXIDE, FLAVOR STABILITY, CARBONYL-COMPOUNDS, GAS-CHROMATOGRAPHY, LAGER BEER, BITTERNESS CONSISTENCY, OXIDATIVE-DEGRADATION, AMADORI REARRANGEMENT

Citation

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MLA
Baert, Jeroen J et al. “On the Origin of Free and Bound Staling Aldehydes in Beer.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 60.46 (2012): 11449–11472. Print.
APA
Baert, J. J., De Clippeleer, J., Hughes, P. S., De Cooman, L., & Aerts, G. (2012). On the Origin of Free and Bound Staling Aldehydes in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(46), 11449–11472.
Chicago author-date
Baert, Jeroen J, Jessika De Clippeleer, Paul S Hughes, Luc De Cooman, and Guido Aerts. 2012. “On the Origin of Free and Bound Staling Aldehydes in Beer.” Journal of Agricultural and Food Chemistry 60 (46): 11449–11472.
Chicago author-date (all authors)
Baert, Jeroen J, Jessika De Clippeleer, Paul S Hughes, Luc De Cooman, and Guido Aerts. 2012. “On the Origin of Free and Bound Staling Aldehydes in Beer.” Journal of Agricultural and Food Chemistry 60 (46): 11449–11472.
Vancouver
1.
Baert JJ, De Clippeleer J, Hughes PS, De Cooman L, Aerts G. On the Origin of Free and Bound Staling Aldehydes in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2012;60(46):11449–72.
IEEE
[1]
J. J. Baert, J. De Clippeleer, P. S. Hughes, L. De Cooman, and G. Aerts, “On the Origin of Free and Bound Staling Aldehydes in Beer,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 60, no. 46, pp. 11449–11472, 2012.
@article{8611725,
  abstract     = {The chemistry of beer flavor instability remains shrouded in mystery, despite decades of extensive research. It is, however, certain that aldehydes play a crucial role because their concentration increase coincides with the appearance and intensity of "aged flavors". Several pathways give rise to a variety of key flavor active aldehydes during beer production, but it remains unclear as to what extent they develop after bottling. There are indications that aldehydes, formed during beer production, are bound to other compounds, obscuring them from instrumental and sensory detection. Because freshly bottled beer is not in chemical equilibrium, these bound aldehydes might be released over time, causing stale flavor. This review discusses beer aging and the role of aldehydes, focusing on both sensory and chemical aspects. Several aldehyde formation pathways are taken into account, as well as aldehyde binding in and release from imine and bisulfite adducts.},
  author       = {Baert, Jeroen J and De Clippeleer, Jessika and Hughes, Paul S and De Cooman, Luc and Aerts, Guido},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keywords     = {beer aging,flavor stability,free aldehyde,bound aldehyde,imine,bisulfite,SOLID-PHASE MICROEXTRACTION,ON-FIBER DERIVATIZATION,TOTAL SULFUR-DIOXIDE,FLAVOR STABILITY,CARBONYL-COMPOUNDS,GAS-CHROMATOGRAPHY,LAGER BEER,BITTERNESS CONSISTENCY,OXIDATIVE-DEGRADATION,AMADORI REARRANGEMENT},
  language     = {eng},
  number       = {46},
  pages        = {11449--11472},
  title        = {On the Origin of Free and Bound Staling Aldehydes in Beer},
  url          = {http://dx.doi.org/10.1021/jf303670z},
  volume       = {60},
  year         = {2012},
}

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