CAPRYLIC FLAVOUR AS A FEATURE OF BEER FLAVOUR
Open Access
- 4 March 1978
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 84 (2) , 90-92
- https://doi.org/10.1002/j.2050-0416.1978.tb03844.x
Abstract
Caprylic flavour is part of the distinctive overall flavour of a large proportion of beers in trade. The flavour occurs in the majority of lager beers and in about 20% of ales. It is correlated with the levels of octanoic acid and decanoic acid present in beer. Lager yeasts (S. uvarum) tend to liberate larger amounts of these two fatty acids during fermentation than do ale yeasts (S. cerevisiae). The flavour significance of these acids has been determined by correlating the results of sensory and instrumental analyses and also by adding the purified acids to beer. Implications of these two methods for assessing the flavour significance of chemical constituents of a complex product are discussed.Keywords
This publication has 9 references indexed in Scilit:
- PROGRESS TOWARDS AN INTERNATIONAL SYSTEM OF BEER FLAVOUR TERMINOLOGYJournal of the Institute of Brewing, 1976
- DIMETHYL SULPHIDE AS A FEATURE OF LAGER FLAVOURJournal of the Institute of Brewing, 1975
- THE INFLUENCE OF MASHING CONDITIONS ON WORT AND BEER QUALITYJournal of the Institute of Brewing, 1975
- ESTIMATION OF FREE FATTY ACIDS (C8-C18) IN WORT AND BEERJournal of the Institute of Brewing, 1974
- PROFILE ANALYSIS AND FLAVOUR DISCRIMINATIONJournal of the Institute of Brewing, 1974
- ORGANOLEPTIC THRESHOLD VALUES OF SOME ORGANIC ACIDS IN BEERJournal of the Institute of Brewing, 1974
- DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOURJournal of the Institute of Brewing, 1973
- THE FLAVOUR OF BEER-A REVIEW*Journal of the Institute of Brewing, 1970
- Free Fatty Acids and Monocarbonyls in BeerProceedings. Annual meeting - American Society of Brewing Chemists, 1968