David P. De Schutter
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
David P. De Schutter has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
Daan Saison
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 box 02463, 3001 Heverlee, Belgium, Brasserie d’Orval S.A., 6823 Villers-devant-Orval, Belgium, and Brewery Duvel Moortgat N.V., Breendonkdorp 58, 2870 Puurs, Belgium
3 shared publicationsFilip Delvaux
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 box 02463, 3001 Heverlee, Belgium, Brasserie d’Orval S.A., 6823 Villers-devant-Orval, Belgium, and Brewery Duvel Moortgat N.V., Breendonkdorp 58, 2870 Puurs, Belgium
3 shared publicationsFreddy R. Delvaux
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 box 02463, 3001 Heverlee, Belgium, Brasserie d’Orval S.A., 6823 Villers-devant-Orval, Belgium, and Brewery Duvel Moortgat N.V., Breendonkdorp 58, 2870 Puurs, Belgium
3 shared publicationsGuy Derdelinckx
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 box 02463, 3001 Heverlee, Belgium, Brasserie d’Orval S.A., 6823 Villers-devant-Orval, Belgium, and Brewery Duvel Moortgat N.V., Breendonkdorp 58, 2870 Puurs, Belgium
3 shared publicationsHedwig Neven
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 box 02463, 3001 Heverlee, Belgium, Brasserie d’Orval S.A., 6823 Villers-devant-Orval, Belgium, and Brewery Duvel Moortgat N.V., Breendonkdorp 58, 2870 Puurs, Belgium
3 shared publicationsJean-Marie Rock
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 box 02463, 3001 Heverlee, Belgium, Brasserie d’Orval S.A., 6823 Villers-devant-Orval, Belgium, and Brewery Duvel Moortgat N.V., Breendonkdorp 58, 2870 Puurs, Belgium
3 shared publications
Latest Publications
- 12 June 2008
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 56 (13) , 5172-5180
Release and Evaporation of Volatiles during Boiling of Unhopped Wort
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.
- 12 June 2008
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 56 (13) , 5172-5180
Release and Evaporation of Volatiles during Boiling of Unhopped Wort
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.
- 1 February 2008
- Published by Elsevier in Journal of Chromatography A
- Vol. 1179 (2) , 75-80
Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry
- 1 February 2008
- Published by Elsevier in Journal of Chromatography A
- Vol. 1179 (2) , 75-80
Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry
- 14 December 2007
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 56 (1) , 246-254
Characterization of Volatiles in Unhopped Wort
The volatile fraction of wort components was studied during boiling. Not less than 118 volatile compounds were identified when unhopped pilsner wort was boiled and samples of wort and condensed vapors were analyzed with headspace SPME-GC/MS, of which 54 were confirmed with reference compounds. The wort samples contained 61 identifiable compounds, while the vapor condensate yielded 108 different compounds. Almost 30 known compounds were found that have not been described before in unhopped pilsner wort. One previously unknown aldol reaction product was tentatively identified as 2-phenyl-2-octenal. The detection of branched 2-alkenals underlines the importance of the aldol condensation in Maillard-type reactions, while the tentative identification of alkyloxazoles and alkylthiazoles could once more accentuate the central role of α-dicarbonyl compounds, aldehydes, and amino acids in flavor generation. The condensation of wort vapors joined with the SPME-GC/MS technique has proven to be a useful tool in volatile analysis.
- 14 December 2007
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 56 (1) , 246-254
Characterization of Volatiles in Unhopped Wort
The volatile fraction of wort components was studied during boiling. Not less than 118 volatile compounds were identified when unhopped pilsner wort was boiled and samples of wort and condensed vapors were analyzed with headspace SPME-GC/MS, of which 54 were confirmed with reference compounds. The wort samples contained 61 identifiable compounds, while the vapor condensate yielded 108 different compounds. Almost 30 known compounds were found that have not been described before in unhopped pilsner wort. One previously unknown aldol reaction product was tentatively identified as 2-phenyl-2-octenal. The detection of branched 2-alkenals underlines the importance of the aldol condensation in Maillard-type reactions, while the tentative identification of alkyloxazoles and alkylthiazoles could once more accentuate the central role of α-dicarbonyl compounds, aldehydes, and amino acids in flavor generation. The condensation of wort vapors joined with the SPME-GC/MS technique has proven to be a useful tool in volatile analysis.