THE 1990 LAURENCE BISHOP SILVER MEDAL LECTURE* THE DESIDERATUM FOR FLAVOUR CONTROL
Open Access
- 6 May 1992
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 98 (3) , 215-220
- https://doi.org/10.1002/j.2050-0416.1992.tb01107.x
Abstract
Flavour is arguably the most important aspect of the quality of foods and beverages. Beer, however, is an extremely complex mixture of volatile and non-volatile components, and the measurement and control of beer flavour is one of the greatest challenges in brewing research. Recent progress towards understanding the contributions of raw materials and processing conditions to the aroma and taste of beer is reviewed.Keywords
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