MARK ZUNKEL (1)
(1) Technische Universität München-Weihenstephan, Freising, Germany
The purpose of this work was to identify volatile and non-volatile
chemical molecules that contribute to the flavor and aroma of beer, and
to create a database for professionals to use in sensory research. Each
identified molecule in the database is shown with synonyms, flavor
descriptors, typical concentration, formation, compound classification,
structure, and molecular weight. In addition, the author identified
thresholds, whether it was determined in beer or water, and the flavor
units. Separate categories are listed for each of these components. This
preliminary work identifies over 600 important molecules that describe
flavors in beer. The significance of this for the brewing chemist is to
be able to search from a large database of molecules to help find
sources of flavors and aromas. Future work will focus on completing the
database and examining its relevance for the brewing industry.
Mark Zunkel completed his B.A. degree at the University of Colorado
in Germanic studies and business, studying abroad in both Regensburg and
Kassel, Germany. He will receive a B.S. degree from the Technical
University of Munich–Weihenstephan in the Brewing and Beverage
Department in June 2011. During his studies, he completed internships at
Flying Dog Brewery in Denver, CO, and the Forschungsbrauerei in Munich,
Germany. During the summer of 2010, he worked with the Research and
Development Division of Sierra Nevada Brewing Company. He has been a
member of ASBC for three years.
VIEW PRESENTATION
