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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.
P26 DMTS reduction through control of copper concentration Norio Doi 1 , Minoru Kobayashi 1 , Susumu Masuda 1 , Masayuki Aizawa 1 1 Asahi Breweries, Department of Flavor and Chemical Analysis, Moriya, Japan Dimethyl trisulfide (DMTS) is occasionally involved in the unpalatable aroma of non-alcoholic (NAB) and regular beers. Although DMTS is known to cause off-flavors in beers, few reports have described approaches for controlling DMTS levels in NAB and regular beers. In this study, by using new approach as controlling copper (Cu) amount, we found that Cu critically affects the formation of DMTS in NAB. In Cu-spiked wort, higher amounts of Cu in the whirlpool process led to increased DMTS levels in the finished product. As Cu was eluted in the brewing kettle during the production of NAB, we shortened the boiling time, increased the wort pH, and lowered the Cu concentration by more than 90%, which led to marked decreases in DMTS levels by more than 80%. Based on these findings, the reduction of Cu was shown to be effective for lowering DMTS levels in NAB. As Cu also likely affects the formation of DMTS in regular beer, we speculate that this approach also can be applied to alcoholic beers. P27 A scientific look at the flavour evolution of specialty beers Barbara Jaskula-Goiris 1 , Brecht De Causmaecker 1 , Tom Mertens 2 , Luc De Cooman 1 , Freddy Delvaux 2 , Guido Aerts 1 1 KAHO St.-Lieven, Laboratory of Enzyme, Fermentation, and Brewing Technology (EFBT), Department Chemistry/Biochemistry - LFoRCe, Department M2S, KU Leuven, Gent, Belgium, 2 KULeuven, Centre for Malting and Brewing Science, Department M2S, KU Leuven, Heverlee, Belgium The flavour of beer alters upon storage. Due to the complexity of both malt and beer production as well as the intricate composition of the beer matrix, a multitude of parameters may have an effect on the flavour stability of the finished product. Here we compared flavour instability of pilsner beers with a wide variety of specialty beers. An increase in colour, haze and aldehydes content was observed independent of the beer style. With regard to the aldehyde content in the fresh and aged beers, great variations were observed in the speciality beers, strongly depending on the type and quality of the malt used. Pilsner beers show relatively low aldehyde contents in both fresh and aged beers when compared to specialty beers. However, despite of the low aldehyde contents and somewhat better bitterness stability, pilsner beers were more prone to stale flavour perception due to much lower masking effects of fermentation and hop derived flavours. P28 Volatile compounds screening of 14 commercial Alsatian beers by SBSE-LD-GC-MS Damien Steyer 1,2 1 TWISTAROMA, Colmar, France, 2 INRA Colmar, Colmar, France Characterization of the volatile profile of commercial beer is of interest for brewers. It allows to understand what differentiates their products from competitor. This can also be used as a tool for product development where compounds of interest could be measured and with appropriate modeling, their concentration enhanced during the production phases. Fourteen commercial beers from 3 different breweries (Kronenbourg, Meteor and Heineken) from Alsace were analyzed in duplicate by
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