Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments

摘要

Although monophenols are known to contribute to the flavour of many foods and beverages, little is known about their influence on beer flavour. Therefore, the contribution of 11 monophenols to the over-all beer flavour was studied by determining their flavour thresholds. Large differences in sensitivity were observed between individual tasters. Next, flavour interactions between monophenols were examined in nine binary mixtures, which showed that strong interactions like synergy and antagonism occur. Based on these results, the flavour contribution of the monophenols was estimated by calculating flavour units. These proved to be rather low for most of the studied monophenols. However, recombination experi-ments demonstrated that monophenols enriched beer flavour with spicy, smokey and vanilla flavour aspects. This showed how monophenols might influence overall flavour, even at sub-threshold concentrations.