The impact of simple phenolic compounds on beer aroma and flavor
Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.
Digital Object Identifier (DOI)
Lentz. (2018). The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor. Fermentation, 4(1), 20–. https://doi.org/10.3390/fermentation4010020