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Influence of Ethyl Acetate, Isoamyl Acetate and Linalool on off-flavour Perception in Beer
S. Hanke, V. Ditz, M. Herrmann, W. Back, T. Becker and M. Krottenthaler

Beer flavour is a very complex flavour created by interaction off several hundred aroma compounds. Obvious off-flavours which can be detected by the consumer decrease the drinkability and acceptance of a beverage. The image of a brand can be damaged. It is known that undesired flavours, like stale flavour, can be masked by positive ones like certain hop flavours. Therefore it is of interest to find out if other off-flavours can also be masked by positive aroma compounds. Positive flavour impressions are e.g. linalool and some esters among others. Whether these compounds can suppress the perception of

Descriptors: off-flavour perception, dimethyl sulfide, diacetyl, esters, flavour threshold, linalool

BrewingScience - Monatsschrift fr Brauwissenschaft, 63 (July/August 2010), pp. 94-99