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Use of Chemical Indicators of Beer Aging for Ex-post Checking of Storage Conditions and Prediction of the Sensory Stability of Beer
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    Use of Chemical Indicators of Beer Aging for Ex-post Checking of Storage Conditions and Prediction of the Sensory Stability of Beer
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    Research Institute for Brewing and Malting, Prague PLC, Lípová 15, CZ-120 44 Prague 2, Czech Republic
    *(J.O.) E-mail: [email protected]. Phone: +420 224 900 150.
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2013, 61, 51, 12670–12675
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    https://doi.org/10.1021/jf403361h
    Published December 5, 2013
    Copyright © 2013 American Chemical Society

    Abstract

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    The rate of beer aging is affected by storage conditions including largely time and temperature. Although bottled beer is commonly stored for up to 1 year, sensorial damage of it is quite frequent. Therefore, a method for retrospective determination of temperature of stored beer was developed. The method is based on the determination of selected carbonyl compounds called as “aging indicators”, which are formed during beer aging. The aging indicators were determined using GC-MS after precolumn derivatization with O-(2,3,4,5,6-pentaflourobenzyl)hydroxylamine hydrochloride, and their profile was correlated with the development of old flavor evolving under defined conditions (temperature, time) using both a mathematical and statistical apparatus. Three approaches, including calculation from regression graph, multiple linear regression, and neural networks, were employed. The ultimate uncertainty of the method ranged from 3.0 to 11.0 °C depending on the approach used. Furthermore, the assay was extended to include prediction of beer tendency to sensory aging from freshly bottled beer.

    Copyright © 2013 American Chemical Society

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    This article is cited by 20 publications.

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    15. Florian Lehnhardt, Martina Gastl, Thomas Becker. Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review. Critical Reviews in Food Science and Nutrition 2019, 59 (16) , 2642-2653. https://doi.org/10.1080/10408398.2018.1462761
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2013, 61, 51, 12670–12675
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf403361h
    Published December 5, 2013
    Copyright © 2013 American Chemical Society

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