Role of strecker aldehydes on beer flavour stability

P. Guedes de Pinho*, A. C. Silva Ferreira

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


In this work, attempts were made in order to measure the importance of Strecker aldehydes on flavour stability of beer by correlating chemical and sensory data. Methional and phenylacetaldehyde accumulated during storage were correlated with the aroma quality. A 'fresh beer' was spiked with methional, phenylacetaldehyde and also with (E)-2-nonenal, alone or in combination with these Strecker aldehydes. The degree of similarity was then determined between these samples and an aged beer. The highest similarity value was 7.2 when the three compounds were added simultaneously and the combination of the two Strecker aldehydes gave a degree of similarity of 5.4.

Original languageEnglish
Pages (from-to)529-532
Number of pages4
JournalDevelopments in Food Science
Issue numberC
Publication statusPublished - 2006


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