here - the 34th European Brewery Convention

A beer matrix dependent, linear correlation between SO 2 and endogenous antioxidative potential
(EAP) measured by EPR offers a new index number for prognosis of oxidative flavour stability. The
Beverage Antioxidative indeX provides additional information about anti- and pro-oxidative properties
of the beer matrix independent on SO 2 . The BAX is affected by beer ingredients and gives information
about consumption rate of EAP and formation of aging compounds during storage.
Low pH improves oxidative stability caused by increasing iron-complex bonding power and reflected in
lower oxygen activation, radical generation and higher EAP/BAX-values. Iron entry by raw materials
and filtration can deteriorate oxidative stability. Hop ingredients like α-acids can reduce oxidative
processes acting as chelating agent. Maillard intermediates with reductone/enediol structure formed
during kilning and boiling decrease oxidative stability by acceleration of the Fenton system. Hence
barley can improve BAX.
P24
New aspects of beer glass influences on beer taste
Petr Kosin 1 , Jan Savel 1 , Adam Broz 2
1 Budeweiser Budvar, N.C., R&D, Ceske Budejovice, Czech Republic, 2 Budeweiser Budvar, N.C.,
Production, Ceske Budejovice, Czech Republic
It is generally accepted that each beer brand should have its own specific glass, which fits to its
marketing positioning and which supports perceived quality of beer brand. It is known that specific
shapes of glass rim influence the rate and turbulences of beer flow to oral cavity and can support or
suppress the sensation of flavor compounds. However the influence of glass shape on the CO 2
release at dispensing has not been studied yet. We have shown in our previous papers that up to one
half of the beer CO 2 content can be released at dispensing, which influences not only the sparkling
taste of beer, but also its drinkability, the perception of bitterness character and intensity and the
perception of beer aromatic compounds. In this paper we will discuss the connection of the shape of
glass bottom and glass proportions with the CO 2 release at dispensing. These results can be useful for
highlighting of beer specific sensory properties by proper designing of beer glass.
P25
Development and validation of an assay method for volatile flavour compounds in GMP beer
flavour standards
Boris Gadzov 1 , Mark Powell 2 , Duncan Johnstone 2 , Javier Gomez-Lopez 1 , Dale Smith 1
1 FlavorActiV Limited, Chinnor, United Kingdom, 2 Quay Pharmaceuticals Limited, Deeside, United
Kingdom
Flavour standards are a well-established means of training professional beverage sensory panels. The
use of cyclodextrin-encapsulated flavours provides a more representative and consistent sensory
experience than raw flavour material. Data from instrumental methods of analysis afford a more
traceable and less subjective means of assuring flavour standard quality and batch-to-batch
consistency along with sensory evaluation. This study describes the development and validation of an
assay method for six flavour compounds (acetaldehyde, benzaldehyde, diacetyl, cis-3-hexenol, 2-
methylpropionaldehyde and nonanal) encapsulated as beer flavour standards. A headspace-GC-FID
method was developed that was capable of extracting and separating all six compounds. The
method's performance is considered to be more than adequate to control these six compounds at
concentrations relevant to their use as flavour standards.