2009_Book_FoodChemistry

20.1 Beer 903
Table 20.6. Odorants in Pilsener Bier
Compound Concentration (mg/l) Aroma value a
Ethanol 4080 1639
(E)-β-Damascenone 0.0023 575
(R)-Linalool 0.045 321
Acetaldehyde 5.1 204
Ethyl butanoate 0.198 198
Ethyl-2-methylpropanoate 0.0032 160
Ethyl-4-methylpentanoate 0.00028 93
Dimethylsulfide 0.059 59
3-Methylbutanol 49.6 50
2-Methylbutanol 14.4 45
Ethylhexanoate 0.205 41
4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone 0.019 17
2-Phenylethanol 15.1 15
4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.312 13
Diethoxyethane 0.050 10
3-Methylbutanal 0.004 10
3-Methyl-2-buten-1-thiol 0.00001 8
3-(Methylthio)propanol 0.991 4
3-Hydroxy-4,5-dimethyl-2(5H)-furanone 0.001 3
Butyric acid 1.8 2
Ethyloctanoate 0.160 2
3-Methylbutyric acid 0.855 1
4-Vinyl-2-methoxyphenol 0.137 1
a Aroma value: quotient of the concentration to the orthonasal odor threshold value of the substance in water.
Table 20.7. Odorants in lager beer and alcohol-free
beer
Compound Lager beer Alcohol-free
(mg/l) beer (mg/l)
3-Methylbutanol 49.6 6.7
2-Phenylethanol 17.5 2.3
Ethyl hexanoate 0.15 0.01
Ethyl butanoate 0.06 0.01
4-Hydroxy-2,5- 0.35 0.19
dimethyl-3(2H)-
furanone (HD3F)
4-Vinylguaiacol 0.52 0.13
Lysophosphatidyl cholines (LPC), which occur
in cereal as amylose inclusion compounds (starch
lipids: cf. 15.2.5), reduce the foam stability. The
temperature management during the mashing
process regulates the LPC concentration because
it determines the activity ratio of α-amylase,
which contributes to the release of LPC from
amylose, to phospholipase B, which catalyzes the
degradation of LPC. Temperatures above 65 ◦ C
favor the more stable α-amylase, increasing the
LPC concentration.
20.1.8 Kinds of Beer
There is a distinction between top and bottom fermented
beers.
20.1.8.1 Top Fermented Beers
Selected examples of top fermented beers from
Germany are: Berlin weiss beer, brewed from
a wort having 7–8% solids from barley and
wheat malts and inoculated at fermentation with
yeast and lactic acid bacteria; Bavarian weiss
beer brewed from weakly-smoked barley malt
with a little wheat malt and fermented only with
yeast; Graetzer beer made from wheat malt with
a smoky flavor and with a stemwort content of