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This document summarizes a study that examined the aging characteristics of eight commercial beers over one year of storage. The beers included three lagers, two dark ales, and three high-alcoholic ales. Fifteen volatile compounds were monitored as markers to evaluate important reactions contributing to flavor changes during aging, including the Maillard reaction, aldehyde formation, ester formation and degradation, acetal formation, and degradation of hop bitter compounds. Differences were found in the nat

Author

Cristina Mardari

Language

EN