Abstract 003
The Influence of Various Storage Conditions on the Formation of 2-Nonenal in Bottled Beer
J. Amer. Soc. Brew. Chem. 32: 47-49, 1974
P.S. Wang and K.J. Siebert
The paper or cardboard flavour of stale beer is associated with the presence of 2-nonenal; studies are reported on the influence of temp. and air content of the bottle on the development of 2-nonenal in beer. Normal production beers were bottled, and special bottlings of beers injected with air to give mean levels of 0.70, 0.88 and 1.27 ml air/12 oz bottle were carried out. The bottles were stored at either 38°C for 12 days or 0°C for 160 days. Samples were examined at intervals for 2-nonenal content and for dull, paper, cooked and oxidized flavour by a taste panel. 2-nonenal developed rapidly during the first 6 days in beers stored at 38°C and passed the flavour threshold (0.11 parts/billion) after 3 days; after 6 days the rate of development slowed down. Flavour assessments also showed a rapid decline in general acceptability and an increase in oxidized flavour during the first 6 days, very closely correlated with the 2-nonenal concn. (r = 0.98). The paper flavour component was pronounced in the early stages, with other flavours more prominant after 6 days. Increased air content (to 0.88 and 1.27 ml/bottle) greatly accelerated 2-nonenal development and flavour deterioration. Beers stored at 0°C showed no flavour change or 2-nonenal development after 160 days.
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