Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents

Andrés Furukawa Suárez, Thomas Kunz, Natalia Cortés Rodríguez, James Mackinlay, Paul Hughes, F. J. Methner

    Research output: Contribution to journalArticlepeer-review

    18 Citations (Scopus)

    Abstract

    The impact of colour adjustment on the flavour stability of five pale lager beers with a range of colouring agents such as specialty malts, colouring beer and artificial caramel colourant was investigated. The research focused on determination of the endogenous anti-oxidative potential (EAP) of the beer samples using a novel Electron Spin Resonance (ESR) method. The results were correlated with the concentration levels of a portfolio of compounds formed during beer ageing, which were detected and quantified by GC-MS. The beer samples were also assessed by the ICBD sensory panel. Additionally, the quantification of organic radicals of the specialty malts and the roasted barley were conducted by ESR (whole intact kernel and milling fraction measurement). Based on the results of this holistic approach, a colouring agent was identified that enhanced the flavour stability of pale lagers based on the final beer's physical-, chemical-, and sensory-properties. © 2010 Elsevier Ltd.

    Original languageEnglish
    Pages (from-to)850-859
    Number of pages10
    JournalFood Chemistry
    Volume125
    Issue number3
    DOIs
    Publication statusPublished - 1 Apr 2011

    Keywords

    • Beer properties
    • Beer quality
    • Brewing
    • ESR spectroscopy
    • Flavour stability

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