Abstract
Phenolic compounds are produced via the shikimic acid pathway in plants as secondary metabolites generally involved in plant adaptation to environmental stress conditions. Phenolic compounds in beer mainly originate from the raw material of brewing, i.e., barley malt and hop, and include simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds are closely associated with the flavor, color, foam, colloidal, and sensory properties of beer. Currently, phenolic compounds as major endogenous antioxidants are increasingly becoming one factor in determining the flavor stability and shelf-life of beer. Their origin and profile have been investigated and well established in recent years. This review summarizes current knowledge about the evolution of phenolic compounds during the whole beer production process, and indicates that optimization of the brewing process is an efficient measure to increase the levels of phenolic compounds so as to improve flavor stability of the final beer.
Published Version
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