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The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer

Author:
Paternoster, Alexander, Jaskula‐Goiris, Barbara, De Causmaecker, Brecht, Vanlanduit, Steve, Springael, Johan, Braet, Johan, De Rouck, Gert, De Cooman, Luc
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2165-2174
ISSN:
0022-5142
Subject:
aldehydes, beers, color, exports, flavor, food transport, iso-alpha acids, oxygen, temperature
Abstract:
BACKGROUND: Beer flavor stability is important to brewers as a result of the increased global demand for beer. Increasing export leads to prolonged periods of transportation and storage and causes fresh flavor deterioration. Therefore, the present study examined the effect of different temperatures in combination with vibrations on beer quality. Beer was exposed to vibrations (50 Hz, 15 m s⁻², simulating transport) at 5, 30 and 45 °C for 22, 38 and 90 h and (for half the samples) aged for 60 days at 30 °C. RESULTS: The results obtained indicated decreased oxygen concentrations as a result of an elevated temperature and vibrations. There was no effect (P > 0.05) on color and a limited effect of temperature and vibrations on iso‐α‐acids. The parameters temperature and vibrations have a significant influence (P < 0.05) on aldehyde concentrations, namely total aldehydes, and especially ‘2‐methylpropanal’, ‘2‐methylbutanal’ and ‘furfural’. CONCLUSION: The impact of vibrations on the aldehydes concentrations was substantial when subjected to an elevated temperature. Furthermore, a forced aging test of shorter duration than traditional methods might be developed. © 2018 Society of Chemical Industry
Agid:
6313911