Effect of tunnel pasteurization upon flavour stability of beer. Part 1 Observation of pasteurization temperature effect.

Abstract

The article introduces the first part of results of the study of the tunnel pasteurization effect on sensory stability of beer. The test of influence of the pasteurization temperature proved changes in a whole series of physically chemical parameters of beer. The colour and the contents of the oxidated polyphenols increased with the pasteurization load while the total polyphenols showed ambiguous tendencies. In majority of samples, the level of anthocyanogens declined. The contents of diacetyle increased whereby a possible inception of this compound was implied by the Maillard reactions. The growths of concentration in the pasteurized 2-furfural, 3-methylbutanal, and 2E-noneal proved possible interference in the sensory properties of beers. The described changes depended very much on the given samples of beer and pointed out at coherence with the production technology and the raw materials.The article introduces the first part of results of the study of the tunnel pasteurization effect on sensory stability of beer. The test of influence of the pasteurization temperature proved changes in a whole series of physically chemical parameters of beer. The colour and the contents of the oxidated polyphenols increased with the pasteurization load while the total polyphenols showed ambiguous tendencies. In majority of samples, the level of anthocyanogens declined. The contents of diacetyle increased whereby a possible inception of this compound was implied by the Maillard reactions. The growths of concentration in the pasteurized 2-furfural, 3-methylbutanal, and 2E-noneal proved possible interference in the sensory properties of beers. The described changes depended very much on the given samples of beer and pointed out at coherence with the production technology and the raw materials.

Keywords

• pasteurization
• sensory stability
• beer