Beer : Health and Nutrition

84 Chapter Three
fatty acids. Additionally we can consider the aroma-contributing compounds arising
from the malt and hops (see earlier).
Table 3.13 Some esters in beer.
Ester Flavour descriptor Range detectable (mg/L)
Ethyl acetate Solvent, fruity 8–42
Butyl acetate Banana, sweet 0.04–0.4
Isoamyl acetate Banana, apple 0.6–4
Ethyl butyrate Papaya 0.04–0.2
Isoamyl propionate Pineapple, aniseed 0.015
Phenylethyl acetate Roses, honey 0.05–0.2
Ethyl caprate Goaty 0.01–1
Ethyl caprylate Apple 0.1–1.5
Ethyl myristate Vegetable oil 0.4
Source: most numbers given in Tables 3.13 to 3.18 are derived from Moll (1991).
Table 3.14 Some alcohols in beer.
Alcohol Flavour descriptor Typical range detectable (mg/L)
Ethanol Alcoholic, strong < 5,000–100,000
Propan-1-ol Alcoholic 3–16
Glycerol Sweetish, viscous 1,300–2,000
Isoamyl alcohol Vinous, banana, sweet 30–70
Cis-3-hexen-1-ol Fresh cut grass 0.025
2-phenylethanol Roses, bitter, perfumed 8–35
Phenol Phenol 0.01–0.05
Tyrosol Bitter 3–40
4-vinylguiaicol Clove-like 0.05–0.55
Source: most numbers given in Tables 3.13 to 3.18 are derived from Moll (1991).
Table 3.15 Some acids in beer.
Acid Flavour descriptor Typical range detectable (mg/L)
Acetic Vinegar 30–200
Propionic Milky 1–5
Butyric Buttery, cheesy 0.5–1.5
Valeric Sweaty 0.03–0.1
Hexanoic Vegetable oil 1–5
Hexenoic Dry leaves 0.01
Oxalic 2–20
Succinic 16–140
Source: most numbers given in Tables 3.13 to 3.18 are derived from Moll (1991).