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Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer

Nele Vanbeneden1, Daan Saison, Filip Delvaux

  • 1Centre for Malting and Brewing Science, Department of Microbial and Molecular SystemsFood and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium. nele.vanbeneden@biw.kuleuven.be

Journal of Agricultural and Food Chemistry
|December 5, 2008
PubMed
Summary

The decrease of 4-vinylguaiacol (4VG) in aged beer was studied. Vanillin and apocynol were identified as key products, shifting beer aroma from clove to vanilla notes.

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