Food Chemistry

20.1 Beer 903

Table 20.6.Odorants in Pilsener Bier

Compound Concentration (mg/l) Aroma valuea

Ethanol 4080 1639
(E)-β-Damascenone 0. 0023 575
(R)-Linalool 0. 045 321
Acetaldehyde 5. 1 204
Ethyl butanoate 0. 198 198
Ethyl-2-methylpropanoate 0. 0032 160
Ethyl-4-methylpentanoate 0. 00028 93
Dimethylsulfide 0. 059 59
3-Methylbutanol 49. 650
2-Methylbutanol 14. 445
Ethylhexanoate 0. 205 41
4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone 0. 019 17
2-Phenylethanol 15. 115
4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0. 312 13
Diethoxyethane 0. 050 10
3-Methylbutanal 0. 004 10
3-Methyl-2-buten-1-thiol 0. 00001 8
3-(Methylthio)propanol 0. 991 4
3-Hydroxy-4,5-dimethyl-2(5H)-furanone 0. 001 3
Butyric acid 1. 82
Ethyloctanoate 0. 160 2
3-Methylbutyric acid 0. 855 1
4-Vinyl-2-methoxyphenol 0. 137 1

aAroma value: quotient of the concentration to the orthonasal odor threshold value of the substance in water.

Table 20.7.Odorants in lager beer and alcohol-free
beer

Compound Lager beer Alcohol-free
(mg/l) beer (mg/l)

3-Methylbutanol 49. 66. 7
2-Phenylethanol 17. 52. 3
Ethyl hexanoate 0. 15 0. 01
Ethyl butanoate 0. 06 0. 01
4-Hydroxy-2,5- 0. 35 0. 19
dimethyl-3(2H)-
furanone (HD3F)
4-Vinylguaiacol 0. 52 0. 13

Lysophosphatidyl cholines (LPC), which occur
in cereal as amylose inclusion compounds (starch
lipids: cf. 15.2.5), reduce the foam stability. The
temperature management during the mashing
process regulates the LPC concentration because
it determines the activity ratio of α-amylase,
which contributes to the release of LPC from
amylose, to phospholipase B, which catalyzes the

degradation of LPC. Temperatures above 65◦C

favor the more stableα-amylase, increasing the

LPC concentration.

20.1.8 Kinds of Beer

There is a distinction between top and bottom fer-

mented beers.

20.1.8.1 Top Fermented Beers

Selected examples of top fermented beers from

Germany are: Berlin weiss beer, brewed from

a wort having 7–8% solids from barley and

wheat malts and inoculated at fermentation with

yeast and lactic acid bacteria; Bavarian weiss

beer brewed from weakly-smoked barley malt

with a little wheat malt and fermented only with

yeast; Graetzer beer made from wheat malt with

a smoky flavor and with a stemwort content of