Modelling of beer sensory staleness based on flavour instability parameters
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Modelling of beer sensory staleness based on flavour instability parameters. / Ditrych, Maciej; Filipowska, Weronika; Soszka, Agata; Buyse, Jasper; Hofmann, Saskia; Jensen, Sidsel; Jaskula-goiris, Barbara; De Rouck, Gert; Aerts, Guido; Andersen, Mogens Larsen; De Cooman, Luc.
I: Journal of the Federated Institutes of Brewing, Bind 130, Nr. 1, 2024, s. 47-66.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Modelling of beer sensory staleness based on flavour instability parameters
AU - Ditrych, Maciej
AU - Filipowska, Weronika
AU - Soszka, Agata
AU - Buyse, Jasper
AU - Hofmann, Saskia
AU - Jensen, Sidsel
AU - Jaskula-goiris, Barbara
AU - De Rouck, Gert
AU - Aerts, Guido
AU - Andersen, Mogens Larsen
AU - De Cooman, Luc
PY - 2024
Y1 - 2024
N2 - Why was the work done: The deterioration of the flavour of fresh beer is challenging for the brewing industry. Despite extensive research on flavour instability, the focus has centred on a limited set of parameters, rather than taking a broader approach.How was the work done: in this study, the intent was to produce a flavour stable beer. Using a low kilning temperature, malt of low staling potential was used in combination with best brewing practice to produce three batches of unpasteurised top fermented pale beers at a pilot scale. Forty-three markers were analysed in the fresh and aged beers (30°C for 15, 30, 60 and 90 days). Staleness was evaluated by a trained sensory panel and multivariate data analysis was used to explore how the markers contribute to staleness.What are the main findings: Repeatability was achieved between replicate brews and, subsequently, staling. Polyphenols, haze, total reactive antioxidant potential (TRAP), iso-α-acids, colour, furfural, 2-methylpropanal and 2-methylbutanal showed a strong correlation with staleness. Staleness doubled after 60 days of storage at 30°C, despite volatile aldehydes remaining below their sensory thresholds, implying a synergistic effect of carbonyls contributing to staleness. A Partial Least Square (PLS) model was established, modelling the sensory staleness from 2-methylpropanal, furfural, TRAP and the trans-/cis-iso-α-acids ratio.Why is the work important: The staling phenomena could be reproduced in beers from parallel brewing trials with only minor variations. The four parameters in PLS modelling indicate that beer staling involves a combination of oxidative and non-oxidative pathways.
AB - Why was the work done: The deterioration of the flavour of fresh beer is challenging for the brewing industry. Despite extensive research on flavour instability, the focus has centred on a limited set of parameters, rather than taking a broader approach.How was the work done: in this study, the intent was to produce a flavour stable beer. Using a low kilning temperature, malt of low staling potential was used in combination with best brewing practice to produce three batches of unpasteurised top fermented pale beers at a pilot scale. Forty-three markers were analysed in the fresh and aged beers (30°C for 15, 30, 60 and 90 days). Staleness was evaluated by a trained sensory panel and multivariate data analysis was used to explore how the markers contribute to staleness.What are the main findings: Repeatability was achieved between replicate brews and, subsequently, staling. Polyphenols, haze, total reactive antioxidant potential (TRAP), iso-α-acids, colour, furfural, 2-methylpropanal and 2-methylbutanal showed a strong correlation with staleness. Staleness doubled after 60 days of storage at 30°C, despite volatile aldehydes remaining below their sensory thresholds, implying a synergistic effect of carbonyls contributing to staleness. A Partial Least Square (PLS) model was established, modelling the sensory staleness from 2-methylpropanal, furfural, TRAP and the trans-/cis-iso-α-acids ratio.Why is the work important: The staling phenomena could be reproduced in beers from parallel brewing trials with only minor variations. The four parameters in PLS modelling indicate that beer staling involves a combination of oxidative and non-oxidative pathways.
U2 - 10.58430/jib.v130i1.45
DO - 10.58430/jib.v130i1.45
M3 - Journal article
VL - 130
SP - 47
EP - 66
JO - Journal of the Federated Institutes of Brewing
JF - Journal of the Federated Institutes of Brewing
SN - 0046-9750
IS - 1
ER -
ID: 389829699