Contribution of volatile compounds to the beer flavor

Abstract

A contribution of volatile compounds to the flavor of 11 commercial beers was evaluated using odor activity values. The higher contribution to the flavor was attributed to the (E)-b-damascenone). Other important compounds were isopentanol, 2-methylbutanol, isopentyl acetate, myrcene, ethyl hexanoate, hexyl acetate, limonene, linalool, nonanal, 2-phenylethanol, ethyl octanoate, decanal and undecanal. Ethyl butanoate, 2-methylbutyl acetate, 1-octanol, ethyl benzoate, 2-phenylethyl acetate, 1-decanol, ethyl nonanoate, ethyl decanoate, a-humulene, geranyl acetone and 1-tridecanol also contributed, but in smaller scale Nonanal, decanal, undecanal, 1-octanol, 1-decanol, 1-tridecanol, limonene and ethyl benzoate as possible active components to the beer flavor for the first time.