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 journalArticle

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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    Furukawa Suárez, A., Kunz, T., Cortés Rodríguez, N., Mackinlay, J., Hughes, P., & Methner, F. J. (2011). Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents. Food Chemistry, 125(3), 850-859. https://doi.org/10.1016/j.foodchem.2010.08.070