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- W2975657297 abstract "Wheat beer is a special beer type that is traditionally brewed in Bavaria (southern part of Germany) and Austria. By law, it must be brewed with a wheat malt content of at least 50%. Its characteristic aroma has been described as clovelike and slightly phenolic and is elicited by the presence of 4-vinylphenol and 2-methoxy-4-vinylphenol, two desired decarboxylation products from p-coumaric acid and ferulic acid (both cinnamic acid derivatives). Unfortunately, wheat beer also contains an undesired decarboxylation product, namely styrene (vinylbenzene), which is formed via the same pathway from cinnamic acid. Former studies of the brewing process have shown that these compounds are mainly formed by yeast during fermentation from the aforementioned precursors, traditionally referred to as phenolic acids. Despite this knowledge, the current market survey based on 20 commercially available wheat beer samples from different breweries revealed styrene concentrations ranging from 0.22 to 31.6 µg/L, which were similar to amounts reported in previous studies." @default.
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- W2975657297 date "2019-01-01" @default.
- W2975657297 modified "2023-09-23" @default.
- W2975657297 title "Formation of Desired Smoky Key Odorants in Wheat Beer: A Comparison with the Undesired Toxicologically Relevant Styrene" @default.
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- W2975657297 doi "https://doi.org/10.1021/bk-2019-1321.ch008" @default.
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