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Springer Handbook of Odor

Part of the book series: Springer Handbooks ((SHB))

Abstract

This chapter presents some background information on the aroma-active volatiles in beer. It explains the evolution of the flavor-active compounds that are derived from the raw materials, namely water, malt, hops, yeast, and adjuncts. Especially the utilization of hops as well as hop itself as a key ingredient for the production of beer will be discussed. Furthermore, the flavor changes that occur during the most important manufacturing steps are summarized. Additionally, selected volatiles causing desired flavors as well as volatiles responsible for undesired off-flavors will be highlighted. Finally, this chapter will provide a detailed view on the impact of beer lagering and aging on the volatile profile of aroma-active compounds in beer.

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Abbreviations

DMS:

dimethyl sulfide

DMSO:

dimethyl sulfoxide

UV:

ultraviolet

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  1. AB InBev Belgium n.v., Brouwerijplein 1 – GITeC, 3000, Leuven, Belgium

    Michael Dresel

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  1. Michael Dresel
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  1. Fraunhofer-Institut for Process Engineering and Packaging, Giggenhauser Str. 35, 85354, Freising, Germany

    Andrea Buettner

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Dresel, M. (2017). Beer. In: Buettner, A. (eds) Springer Handbook of Odor. Springer Handbooks. Springer, Cham. https://doi.org/10.1007/978-3-319-26932-0_7

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