文章基本信息

标题：Off-Flavours in Beers and Their Formation Mechanisms
本地全文：下载
作者：Hasan Tangüler ; Turgut Cabaroğlu ; Hüseyin Erten 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2007
卷号：32
期号：1
出版社：Association of Food Technology, Turkey
摘要：Flavour compounds play an important role in beer quality. Some flavour compounds can provide positive effect on the quality of beer, however some of these compounds known as off-flavours can be detrimental. Off-flavours can arise from the brewing process or contamination. In this article, off-flavours (oxidation, sunstruck, dimethyl sulfide, caprylic, diacetyl, phenolic, ribes, pasteurization, metallic, solventlike, soapy, yeasty and grassy flavours) and their formation mechanisms were overviewed.
关键词：Beer; off-flavour compounds; beer quality