The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops duri...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-03-01
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| Series: | Fermentation |
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| Online Access: | http://www.mdpi.com/2311-5637/4/1/20 |
| _version_ | 1818192987482488832 |
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| author | Michael Lentz |
| author_facet | Michael Lentz |
| author_sort | Michael Lentz |
| collection | DOAJ |
| description | Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed. |
| first_indexed | 2024-12-12T00:39:14Z |
| format | Article |
| id | doaj.art-bf8f4e21520049bf9545bc535bf3169e |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-12T00:39:14Z |
| publishDate | 2018-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-bf8f4e21520049bf9545bc535bf3169e2022-12-22T00:44:18ZengMDPI AGFermentation2311-56372018-03-01412010.3390/fermentation4010020fermentation4010020The Impact of Simple Phenolic Compounds on Beer Aroma and FlavorMichael Lentz0Department of Biology, University of North Florida, Jacksonville, FL 32224, USABeer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.http://www.mdpi.com/2311-5637/4/1/20hydroxycinnamic acidyeast metabolismfermentationbeervolatile phenols |
| spellingShingle | Michael Lentz The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor Fermentation hydroxycinnamic acid yeast metabolism fermentation beer volatile phenols |
| title | The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor |
| title_full | The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor |
| title_fullStr | The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor |
| title_full_unstemmed | The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor |
| title_short | The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor |
| title_sort | impact of simple phenolic compounds on beer aroma and flavor |
| topic | hydroxycinnamic acid yeast metabolism fermentation beer volatile phenols |
| url | http://www.mdpi.com/2311-5637/4/1/20 |
| work_keys_str_mv | AT michaellentz theimpactofsimplephenoliccompoundsonbeeraromaandflavor AT michaellentz impactofsimplephenoliccompoundsonbeeraromaandflavor |