Abstract
Beer flavor stability is greatly influenced by external temperature, vibrations, and longer delivery times. The present study assessed the impact of transport and storage conditions on staling aldehyde evolution in lager beers across five sample groups (fresh, transport, and storage simulation, and their controls), which differed in their bottle opening system (either crown cap or ring pull cap). Maritime transport conditions (45 days of travel, vibrations of 1.7 Hz, and warm temperatures (21–30 °C)) were simulated, together with storage time in a distributor’s warehouse (up to 75 days). The results revealed that the concentration of Strecker aldehydes increased more quickly after transport and storage simulation in beer bottles with the ring pull cap opening system, and the contents of 2-methylpropanal and 3-methylbutanal, in particular, were up to three times higher. Benzaldehyde content also increased significantly, by 33% on average, in these samples. Hexanal was only found in beers with a ring pull cap that underwent transport simulation. Further storage after transport simulation significantly reduced the content of 2-methylpropanal, 3-methylbutanal, and hexanal, by 73%, 57%, and 43%, respectively, suggesting the formation of a bound state. 5-hydroxymethylfurfural was continuously increased by 78.5% and 40.5% after the Transport and Transport & Storage simulations, respectively. Transport conditions lead to a slight increase, of 0.6 EBC units, in beer color.
Highlights
Publisher’s Note: MDPI stays neutralBeer is the most consumed alcoholic beverage worldwide, representing a continuously growing market, due to its global commercialization and the emergence of a wide range of styles [1]
The trade in beer gives rise to an additional concern for the brewing sector: how to ensure that beer maintains as much of its freshness and pleasant sensorial features as possible until the point of consumption, following exposure to warm temperatures, vibrations, and long-distance travel
Beers stored at 30 ◦ C for 60 days after the truck transport simulation (30 ◦ C or 5 ◦ C at 50 Hz for 90 h) had 5% and 22% less 2-methylpropanal when compared to their corresponding non-vibrated beers only kept at 30 ◦ C and 5 ◦ C for 90 h. These results suggest that when beers are no longer subjected to vibrations, the aldehyde can bind again to free amino acids such as cysteine, leading to a possible re-formation of a bound state, which reduces the volatility of these aldehydes, and lower levels of their free state can be detected
Summary
Beer is the most consumed alcoholic beverage worldwide, representing a continuously growing market, due to its global commercialization and the emergence of a wide range of styles [1]. In 2018, beer production in the European Union totaled approximately. The European Union exported about 22% of their production, namely 88.72 million hectoliters, while imports represented lower amounts [2]. The trade in beer gives rise to an additional concern for the brewing sector: how to ensure that beer maintains as much of its freshness and pleasant sensorial features as possible until the point of consumption, following exposure to warm temperatures, vibrations, and long-distance travel. Beer is known to be a sensitive beverage, since its physicochemical properties continuously change overtime, especially when bottled beers are stored or commercialized under inappropriate conditions. Most of the available research demonstrated that prolonged beer storage under uncooled temperatures (above 20 ◦ C) critically affects beer flavor stability, a with regard to jurisdictional claims in published maps and institutional affiliations
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