Publication
Title
The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer
Author
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.
Language
English
Source (journal)
Journal of the science of food and agriculture / Society of Chemical Industry [London] - Oxford
Publication
Oxford : 2019
ISSN
0022-5142
Volume/pages
99:5(2019), p. 2165-2174
ISI
000459322700012
Pubmed ID
30302771
Full text (Publisher's DOI)
Full text (open access)
Full text (publisher's version - intranet only)
UAntwerpen
Faculty/Department
Research group
Publication type
Subject
Affiliation
Publications with a UAntwerp address
External links
Web of Science
Record
Identification
Creation 27.11.2018
Last edited 28.08.2021
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