Modelling of beer sensory staleness based on flavour instability parameters

Maciej Ditrych; Weronika Filipowska; Agata Soszka; Jasper Buyse; Saskia Hofmann; Sidsel Jensen; Barbara Jaskula-Goiris; Gert De Rouck; Guido Aerts; Mogens Larsen Andersen; Luc De Cooman

doi:10.58430/jib.v130i1.45

Authors

Maciej Ditrych Lodz University of Technology https://orcid.org/0000-0001-8186-9346
Weronika Filipowska KU Leuven https://orcid.org/0000-0001-9602-0222
Agata Soszka KU Leuven https://orcid.org/0000-0001-8785-8357
Jasper Buyse KU Leuven https://orcid.org/0000-0001-6049-7256
Saskia Hofmann Carlsberg Breweries A/S https://orcid.org/0000-0002-6024-2541
Sidsel Jensen Carlsberg Breweries A/S https://orcid.org/0000-0002-7937-6320
Barbara Jaskula-Goiris KU Leuven https://orcid.org/0000-0002-8215-3590
Gert De Rouck KU Leuven https://orcid.org/0000-0001-9092-8205
Guido Aerts KU Leuven https://orcid.org/0000-0002-6675-752X
Mogens Larsen Andersen University of Copenhagen https://orcid.org/0000-0003-4694-486X
Luc De Cooman KU Leuven

DOI:

https://doi.org/10.58430/jib.v130i1.45

Keywords:

beer staling, flavour stability, markers, staling aldehydes, multivariate data analysis, sensory evaluation

Abstract

Why was the work done: The deterioration of the flavour of fresh beer is challenging for the brewing industry. Despite extensive research on flavour instability, the focus has centred on a limited set of parameters, rather than taking a broader approach.

How was the work done: in this study, the intent was to produce a flavour stable beer. Using a low kilning temperature, malt of low staling potential was used in combination with best brewing practice to produce three batches of unpasteurised top fermented pale beers at a pilot scale. Forty-three markers were analysed in the fresh and aged beers (30°C for 15, 30, 60 and 90 days). Staleness was evaluated by a trained sensory panel and multivariate data analysis was used to explore how the markers contribute to staleness.

What are the main findings: Repeatability was achieved between replicate brews and, subsequently, staling. Polyphenols, haze, total reactive antioxidant potential (TRAP), iso-α-acids, colour, furfural, 2-methylpropanal and 2-methylbutanal showed a strong correlation with staleness. Staleness doubled after 60 days of storage at 30°C, despite volatile aldehydes remaining below their sensory thresholds, implying a synergistic effect of carbonyls contributing to staleness. A Partial Least Square (PLS) model was established, modelling the sensory staleness from 2-methylpropanal, furfural, TRAP and the trans-/cis-iso-α-acids ratio.

Why is the work important: The staling phenomena could be reproduced in beers from parallel brewing trials with only minor variations. The four parameters in PLS modelling indicate that beer staling involves a combination of oxidative and non-oxidative pathways.

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