Effect of malt kilning temperature on the concentration of (E)-β-damascenone in malt, mashing and wort boiling in the brewing process
Authors/Creators
- 1. Department of Food and Nutritional Sciences, University of Reading, RG6 6DZ, UK
- 2. Heineken Supply Chain BV, Burgemeester Smeetsweg, 1, 2382 PH Zoeterwoude, The Netherlands
- 3. Mouterij Albert, Kanaaldijk, 2870 Ruisbroek-Sint-Amands, Belgium
Description
(E)-β-Damascenone (bDam) is one of the most important aroma compounds in foods and in both regular and alcohol-free beers. In the present study, the effect of the curing temperature during kilning on the concentration of bDam in malt was monitored, as well as during mashing and wort boiling. Two different varieties of malt (spring and winter) were compared. The results showed different trends during malt kilning, with an increase in the levels of the aroma compound over time at 78 and 90 °C. During mashing and wort boiling, bDam was formed following different trends, this attributed to a balance between formation and evaporation. Moreover, malts and worts from winter barley contained more bDam than spring barley. Further research is required in order to identify and monitor the precursors of this potent aroma compound.
Files
Proceedings_Piornos_pdf.pdf
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