Kvasny Prum. 1981; 27(7): 145-149 | DOI: 10.18832/kp1981025

Threshold concentrations of fatty acid esters in beer.Peer-reviewed article

J. VOBORSKÝ, M. KAHLER

Content of esters significantly influences organoleptic properties of beer; the organoleptic equilibrium of beer can be disturbed by their higher content or by higher content of one of them. The authors have studied for several years the content of esters in the Bohemian beers; to establish the threshold perception concentrations K_p they chose five important esters. According to the significance indices I_S calculated from observed maximal and average concentration in 12 % beer and from the determined threshold concentrations K_p it is possible to list the esters under study by their importance as follows: ethyl-butyrate (I_S = 0,10 to 0,50, K_p = 0,25 mg/l), ethyl-caproate (I_S = 0,5 to 1,3, K_p = 0,4 mg/l), 4-methyl-butyl-acetate (I_S = 1,3 to 3,2, K_p = 1,2 mg/l), ethylacetate (I_S = 1,4 to 1,6, K_p = 25mg/l).
(In Czech, English summary only)

Keywords: beer, ester, fatty acid

Published: July 1, 1981