Behaviour of linalool during beer staling
Hop aromatic beers have been around forever and a day. Linalool is frequently referred to as an indicator substance for sensory impression [1-4]. The rediscovery of dry hopping resulted in many hoppy, palateful beers coming on the market. But what about stability of hop aroma? Opinions voiced in the literature differ. This contribution analyses the behaviour of linalool in different beers during ageing at 20 and 30 °C based on many sample withdrawals. A sensory assessment was not part of the analyses to start with.
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