Liguori, Loredana published the artcileInfluence of malt composition on the quality of a top fermented beer, HPLC of Formula: 106-32-1, the main research area is beer fermentation quality parameter colored malt effect; Antioxidants; Aroma; Beer; Malt; Quality; Sensory.
The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of colored malt on the main quality parameters of a top-fermenting beer was evaluated. The beers were produced increasing the percentage of colored malt (0, 5, 15% Caraamber) respect to the pale ale base malt. The beers had an alc. content ranging from 6.2 to 6.8 vol%; the results highlighted a deeper color, increased bitterness and turbidity in beer with the highest amount of Caraamber malt. This latter showed the highest polyphenols (453.8 mg GAE/L) and antioxidant activity (840.1μmol TE/L) and, on the other hand, the lowest foam stability. The volatiles profile showed a higher amount of aldehydes and ketones in beer with the highest percentage of caramel malt but the lowest in higher alcs. and esters. No differences were found in the fruity-esters, alc. and caramel sensory notes; while the beer made with 15% of colored malt was perceived sweeter and with less fruity citrus notes than other beer samples.
Journal of Food Science and Technology (New Delhi, India) published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics