Influence of the brewing process on furfuryl ethyl ether formation during beer aging.

@article{Vanderhaegen2004InfluenceOT,
  title={Influence of the brewing process on furfuryl ethyl ether formation during beer aging.},
  author={B. Vanderhaegen and H. Neven and K. Verstrepen and F. Delvaux and H. Verachtert and G. Derdelinckx},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 22},
  pages={
          6755-64
        }
}
In beer, the development of a solvent-like stale flavor is associated with the formation of furfuryl ethyl ether. The synthesis rate of this important flavor compound is proportional to the concentration of furfuryl alcohol in beer. This study shows that furfuryl alcohol in beer is mainly formed by Maillard reactions initiated during wort boiling and malt production. A mechanism for its formation from alpha-(1,4)-oligoglucans and amino acids in wort and beer is proposed. During wort boiling, a… Expand
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