THE STALING OF BEER
Open Access
- 10 September 1973
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 79 (5) , 414-415
- https://doi.org/10.1002/j.2050-0416.1973.tb03559.x
Abstract
It has previously been shown that unsaturated fatty acids must be considered as one class of precursors responsible for the staleness of beer. It is now demonstrated that oxidation products of carotenoids may also contribute to the stale flavour.Keywords
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