Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments.

Although monophenols are known to contribute to the flavour of many foods and beverages, little is known about their influence on beer flavour. Therefore, the contribution of 11 monophenols to the overall beer flavour was studied by determining their flavour thresholds. Large differences in sensitivity were observed between individual tasters.

Determination of volatile monophenols in beer using acetylation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry.

Monophenols are widely spread compounds contributing to the flavour of many foods and beverages. They are most likely present in beer, but so far, little is known about their influence on beer flavour. To quantify these monophenols in beer, we optimised a headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry.

Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers.

The glycoside hydrolase activity of Saccharomyces cerevisiae and Brettanomyces custersii was examined on sour cherry (Prunus cerasus L.) glycosides with bound volatile compounds. Refermentations by the beta-glucosidase-negative S.