A study of carbonyl compounds in beer. 1. background and literature review.
Meilgaard, M. and Moya, E.
The paper reviews present knowledge of the role played by carbonyl compounds in beer flavour and attempts to indicate compounds or groups of compounds which are likely to contain undiscovered beer flavour substances. The flavours and flavour thresholds of aldehydes and of ketones are listed. Compounds with low flavour thresholds are also listed. The origin of strongly flavoured compounds in beer is discussed.
Keywords: aldehyde beer flavour ketone