Kvasny Prum. 1978; 24(11): 241-246 | DOI: 10.18832/kp1978040

Treshold Concentration of Higher Alcohols in Beer.Peer-reviewed article

M. KAHLER, J. VOBORSKÝ

The authors have studied the effects of some higher and aromatic alcohols upon the taste and aroma of beer. The concentration of admixed alcohols was  in the course of experiments gradually raised and the mean addition was just high enough to bring the  final concentration as near as possible to the value of perception threshold as specified in foreign literature. For organoleptic evaluation of adjusted beer the so-called triangle method was applied and the actual concentrations of alcohols were ascertained by means of gas chromatography. From the results of measurements the authors determine the treshold perception concentrations for individual alcohols and calculate significance indices. From organoleptic point of view the most important are the following alcohols: 2-methyl-1-butanol, 3-methyl-1-butanol, 2-phenylethanol. Interactions exist between 2-phenylethanol and other alcohols affecting its threshold perception concentration. The role of other volatile substances will be studied in research works which are being prepared.
(In Czech, English summary only)

Keywords: beer, higher alcohols, treshold concentration

Published: November 1, 1978