Microbiology and Biochemistry: Difference between revisions

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Production of (E)-2-nonenal (as well as other linear aldehydes) has been implicated as being of primary importance to the long-term oxidation of flavor compounds in beer,<ref name=Jamieson > A. M. Jamieson, E. C. Chen, and J. E. A. Van Gheluwe, A study of the cardboard flavour in beer by gas chromatography, [http://www.asbcnet.org/publications/journal/Pages/default.aspx | Proceedings of the American Society of Brewing Chemists], 1969</ref> which leads to a characteristic flavor of oxidized beer, commonly described as being of "wet cardboard". However, many other processes and compounds are important to the aging of beer as well.
Production of (E)-2-nonenal (as well as other linear aldehydes) has been implicated as being of primary importance to the long-term oxidation of flavor compounds in beer,<ref name=Jamieson > A. M. Jamieson, E. C. Chen, and J. E. A. Van Gheluwe, A study of the cardboard flavour in beer by gas chromatography, [http://www.asbcnet.org/publications/journal/Pages/default.aspx | Proceedings of the American Society of Brewing Chemists], 1969</ref> which leads to a characteristic flavor of oxidized beer, commonly described as being of "wet cardboard". However, many other processes and compounds are important to the aging of beer as well.


The Mailard reaction, also responsible for the browning of toast and steak among many other things, occurs in the unfermented reducing sugars left in the beer during extended aging, leading to a darker brown color as well as a slight "burnt toast" flavor.<ref name=Vanderhaegen1> B. Vanderhaegen, H. Neven, H. Verachtert, G. Derdelinckx [http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCAQFjAA&url=http%3A%2F%2Fwww.researchgate.net%2Fprofile%2FGuy_Derdelinckx%2Fpublication%2F222839054_The_chemistry_of_beer_aging__a_critical_review%2Flinks%2F0c960523339c4b25a6000000.pdf&ei=Tq3IVKmfFcGyogSs_YLQCA&usg=AFQjCNFaBrvqDGjqEV2I9uQ73dYh_ParXg&sig2=Z8dY4iDHozbT1eb9JeAdrw&bvm=bv.84607526,d.cGU| The chemistry of beer aging – a critical review], 2006</ref>
The Mailard reaction, also responsible for the browning of toast and steak among many other things, occurs in the unfermented reducing sugars left in the beer during extended aging, leading to a darker brown color as well as a slight burnt toast flavor.<ref name=Vanderhaegen1> B. Vanderhaegen, H. Neven, H. Verachtert, G. Derdelinckx [http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCAQFjAA&url=http%3A%2F%2Fwww.researchgate.net%2Fprofile%2FGuy_Derdelinckx%2Fpublication%2F222839054_The_chemistry_of_beer_aging__a_critical_review%2Flinks%2F0c960523339c4b25a6000000.pdf&ei=Tq3IVKmfFcGyogSs_YLQCA&usg=AFQjCNFaBrvqDGjqEV2I9uQ73dYh_ParXg&sig2=Z8dY4iDHozbT1eb9JeAdrw&bvm=bv.84607526,d.cGU| The chemistry of beer aging – a critical review], 2006</ref>


Many other reactions occur as Lambic ages that are not elaborated upon here in the interests of brevity.
Many other reactions occur as Lambic ages that are not elaborated upon here in the interests of brevity.