Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.

@article{Vanderhaegen2004FurfurylEE,
  title={Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.},
  author={B. Vanderhaegen and H. Neven and L. Daenen and K. Verstrepen and H. Verachtert and G. Derdelinckx},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 6},
  pages={
          1661-8
        }
}
Recently, it was reported that furfuryl ethyl ether is an important flavor compound indicative of beer storage and aging conditions. A study of the reaction mechanism indicates that furfuryl ethyl ether is most likely formed by protonation of furfuryl alcohol or furfuryl acetate followed by S(N)2-substitution of the leaving group by the nucleophilic ethanol. For the reaction in beer, a pseudo-first-order reaction kinetics was derived. A close correlation was found between the values predicted… Expand
Decrease of aged beer aroma by the reducing activity of brewing yeast.
Aging characteristics of different beer types
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