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Investigation of the beta-damascenone level in fresh and aged commercial beers.

Journal of agricultural and food chemistry (2002-06-13)
Fabienne Chevance, Christine Guyot-Declerck, Jérôme Dupont, Sonia Collin
ABSTRACT

This study investigated the increase of beta-damascenone content during aging in a variety of commercial Belgian beers. Quantities detected in fresh beers were generally low (from 6 ng/g to 25 ng/g). After 5 days at 40 degrees C, the level increased (to as much as 210 ng/g) in most of the beers studied, according to the type of beer. Further experiments showed that wort initially contains large quantities of beta-damascenone (450 ng/g), but that degradation of the compound during fermentation accounts for the low concentrations observed in fresh beers. Production during beer aging can be partially explained by acid hydrolysis of glycosides.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Damascenone, natural, 1.1-1.4 wt. % (190 proof ethanol), FG