Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review

Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review During wort boiling, the biochemical and physical reactions in wort give beer its characteristics flavors, color, and bitterness. These reactions are affected by many process factors, such as temperature, boiling time, and concentrations of substances in raw materials. The concentrations of the wort flavor compounds influence not only the quality of wort and finished beer, but also the shelf life. Therefore, it is necessary to control the process parameters as well as the main wort flavor components in wort and beer. Kinetic knowledge provides a basis for the simulation of the boiling process and prediction of the formation and evaporation rate of main wort flavor components. Using the kinetic modelling can achieve a decrease of the boiling time, save energy and produce good beer quality. By comparison with the advanced kinetic studies in chemistry or other food sciences, in brewing science the kinetic investigation remains in its initial stage. This paper summarizes the existing kinetic modelling and kinetic parameters of evaporation and formation of main wort flavor components (e.g., 2-methylbutanal, 3-methylbutanal, DMS, hexanal, 2-phenylethanol, 2-phenylethanal) and the formation and degradation of iso-α-acids. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review

Loading next page...
 
/lp/springer_journal/kinetic-studies-of-main-wort-flavor-compounds-and-iso-acids-during-iMgjJl301k
Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2017 by Springer-Verlag Berlin Heidelberg
Subject
Chemistry; Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry
ISSN
1438-2377
eISSN
1438-2385
D.O.I.
10.1007/s00217-017-2858-6
Publisher site
See Article on Publisher Site

Abstract

During wort boiling, the biochemical and physical reactions in wort give beer its characteristics flavors, color, and bitterness. These reactions are affected by many process factors, such as temperature, boiling time, and concentrations of substances in raw materials. The concentrations of the wort flavor compounds influence not only the quality of wort and finished beer, but also the shelf life. Therefore, it is necessary to control the process parameters as well as the main wort flavor components in wort and beer. Kinetic knowledge provides a basis for the simulation of the boiling process and prediction of the formation and evaporation rate of main wort flavor components. Using the kinetic modelling can achieve a decrease of the boiling time, save energy and produce good beer quality. By comparison with the advanced kinetic studies in chemistry or other food sciences, in brewing science the kinetic investigation remains in its initial stage. This paper summarizes the existing kinetic modelling and kinetic parameters of evaporation and formation of main wort flavor components (e.g., 2-methylbutanal, 3-methylbutanal, DMS, hexanal, 2-phenylethanol, 2-phenylethanal) and the formation and degradation of iso-α-acids.

Journal

European Food Research and TechnologySpringer Journals

Published: Mar 17, 2017

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off