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Monday, 27 May 2013 Salle C PARALLEL SESSION 2
BEER & FLAVOUR I
Chair: Frank-Jürgen Methner, TU Berlin, Germany
14.00 - 14.30 L13 Principal components analysis of aroma compounds in beer.
Irie, T., Asahi Breweries Ltd., Japan
14.30 - 15.00 L14 A new stable isotope dilution approach for the sensitive quantitation of 3-methyl-2-buten-1-thiol (MBT) and its
application to study sunstruck-flavour development in beer and its application to study sunstruck-flavour development
in beer.
Stingl, S., German Research Centre for Food Chemistry, Germany
15.00 - 15.30 L15 A kinetic framework for the modeling of beer flavour instability.
Hughes, P., International Centre for Brewing and Distilling, United Kingdom
15.30 - 16.00 L16 Amino acid oxidation - an unrevealed pathway leading to the formation of staling aldehydes in bottled beer?
Wietstock, P., Technische Universität Berlin, Germany
16.00 - 16.30 COFFEE BREAK
16.30 - 17.00 L17 Detoxification of off-flavor unsaturated carbonyl compounds: Purification and characterization of enone reductases
from yeast with new catalytic activities.
Garbe, L-A., TUB / VLB, Germany
17.00 - 17.30 L18 Quantitation of desirable aroma-active and undesirable toxicologically relevant vinyl aromatic compounds in
wheat beer.
Langos, D., Deutsche Forschungsanstalt für Lebensmittelchemie, Germany
GlobalMalt Pub Night
13 34 TH EBC CONGRESS · LUXEMBOURG 26 – 30 MAY 2013