How fermentation by-products and linalool affect off-flavours – Part 1
Several hundred aroma substances interact to contribute to forming beer aroma. Manifest off-flavours that can also be perceived by consumers reduce drinking pleasure and, at the same time, diminish acceptance of a beverage. In the worst case, the image of a brand can be seriously affected. It is known that unwanted aroma impressions such as, e.g., an aged flavour, can be masked by positive aromas. An objective was thus to ascertain whether other aromas classified as negative can be influenced by positive aroma substances. Linalool and some esters are regarded as positive aroma contributors. The ongoing investigation aimed at determining the extent to which these aroma substances can suppress or mitigate the perception of DMS, diacetyl or isovaleric acid. Results based on threshold values will be presented in the second part of this contribution. Part 1 provides an overview of the state of the art.
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