The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations.

@article{Dack2017TheEO,
  title={The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations.},
  author={Rachael E Dack and Gary W. Black and Georgios Koutsidis and St John Usher},
  journal={Food chemistry},
  year={2017},
  volume={232},
  pages={595-601}
}
The effect of Maillard reaction products (MRPs), formed during the production of dark malts, on the synthesis of higher alcohols and esters in beer fermentations was investigated by headspace solid-phase microextraction GC-MS. Higher alcohol levels were significantly (p<0.05) higher in dark malt fermentations, while the synthesis of esters was inhibited, due to possible suppression of enzyme activity and/or gene expression linked to ester synthesis. Yeast strain also affected flavour synthesis… CONTINUE READING
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