Abstract
Volatile substances such as alcohols, esters, sulfur compounds and phenols are important for beer quality, it is therefore necessary for brewers to control the formation of volatile flavor components. To achieve effective control, the mechanism of production of these components should be fully understood. Most important volatile components are produced by yeast during the beer fermentation period. Over the past 30 years, chemical and physical methodology have been greatly improved. Additionally, yeast enzymes and the genes involved in the production of volatile components have been identified. Yeast genetic engineering has been shown to be a powerful tool for flavor science. A combination of these new methods will enable us to understand the mechanism of flavor formation in greater detail and to control beer flavor to contribute to the consumer’s satisfaction.
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© 1999 Springer Science+Business Media New York
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Sone, H., Fujii, T., Yamano, S. (1999). Beer Flavor. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_15
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DOI: https://doi.org/10.1007/978-1-4615-4693-1_15
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