Beer flavour instability: Unravelling formation and/or release of staling aldehydes KU Leuven
The sensory perception of food and beverages is expected to be pleasant, characteristic, and consistent at the moment of consumption. However, in particular, beer has a limited shelf life because of flavour deterioration during transport and storage. All beers are subject to so-called flavour instability: the instability of beer in terms of odour, aroma, taste and mouthfeel. Beer flavour instability is very important from an economic point of ...