Release and Evaporation of Volatiles during Boiling of Unhopped Wort
- 12 June 2008
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 56 (13) , 5172-5180
Abstract
The release and evaporation of volatile compounds was studied during boiling of wort. The observed parameters were boiling time, boiling intensity, wort pH, and wort density. The effect of every parameter was discussed and approached chemically, with an eye on beer-aging processes. The results indicated that pH highly influenced the release of flavor compounds and that the formation of Strecker aldehydes was linear with boiling time. However, because of evaporation of volatiles, information about the applied thermal load on wort is lost when using a volatile heat load indicator. The thiobarbituric acid (TBA) method, which includes the nonvolatile precursors of volatile aging compounds, proved to be a more reliable method to determine all kinds of heat load on wort. Finally, it was discussed how the obtained insights could help to understand the mechanism of beer aging.Keywords
This publication has 28 references indexed in Scilit:
- Characterization of Volatiles in Unhopped WortJournal of Agricultural and Food Chemistry, 2007
- Characterization of a New Maillard Type Reaction Product Generated by Heating 1-Deoxymaltulosyl-glycine in the Presence of CysteineJournal of Agricultural and Food Chemistry, 2006
- Formation of Amines and Aldehydes from Parent Amino Acids during Thermal Processing of Cocoa and Model Systems: New Insights into Pathways of the Strecker ReactionJournal of Agricultural and Food Chemistry, 2006
- Thermal Oxidation of 9‘-cis-Neoxanthin in a Model System Containing Peroxyacetic Acid Leads to the Potent Odorant β-DamascenoneJournal of Agricultural and Food Chemistry, 2005
- Influence of the Brewing Process on Furfuryl Ethyl Ether Formation during Beer AgingJournal of Agricultural and Food Chemistry, 2004
- Furfuryl Ethyl Ether: Important Aging Flavor and a New Marker for the Storage Conditions of BeerJournal of Agricultural and Food Chemistry, 2004
- Investigation of the β-Damascenone Level in Fresh and Aged Commercial BeersJournal of Agricultural and Food Chemistry, 2002
- Reactions of Monosaccharides during Heating of Sugar−Casein Systems: Building of a Reaction Network ModelJournal of Agricultural and Food Chemistry, 2001
- Release of Deuterated Nonenal during Beer Aging from Labeled Precursors Synthesized in the Boiling KettleJournal of Agricultural and Food Chemistry, 1999
- Model experiments about the formation of volatile carbonyl compoundsJournal of the American Oil Chemists' Society, 1981