E. Brown (1), A. Duffy (1), S. Cohen (1), B. TAUBMAN (1), D. Sedin
(2); (1) Appalachian State University, Boone, NC, U.S.A.; (2) New
Belgium Brewing Company, Fort Collins, CO, U.S.A.
Poster
The purpose of this joint study between Appalachian State University and
New Belgium Brewing Company was to identify active aroma compounds of a
hop-driven and a malt-driven beer to understand the impact of storage
conditions, particularly duration and temperature, on beer aroma
character. This was achieved by developing an analytical method in
conjunction with a trained descriptive panel, which identified a list of
aroma attributes relevant to this study by evaluating a series of beers
ranging from 14 to 90 days old, and difference testing focused on
aromas defined by the descriptive panel to evaluate attributes central
to the character profiles of the beers during storage. Stir bar sorptive
extraction (SBSE) on an ethylene glycol-bonded phase (EG) was used to
concentrate analytes based on broad interactions with both polar and
nonpolar matrices in the media. Thermal desorption-gas
chromatography-mass spectrometry coupled with olfactometry (TD-GC-MS/O)
was used to identify analytes of interest. Preliminary results from the
GC-MS data suggest a synergistic effect among various compounds results
in overall sensory changes with respect to storage time and
temperatures. These results are consistent with descriptive panel data
that identified unique aroma characteristics for each beer as they were
aged under different storage conditions. However, the sensory data
indicate that storage temperature had a minor impact on beer aroma
throughout the aging process and was variable between beer styles.
Overall, this work will provide a tool the brewery quality control lab
may use to monitor and predict the effects of aging and identify process
variables that can be altered to improve shelf life and stability.
Future work will focus on development of a rapid screening protocol and
broadening the applicability of these methods.
Brett Taubman is a faculty member of the A. R. Smith Department of
Chemistry at Appalachian State University (ASU), where he is engaged in
instruction and academic research within the chemistry and fermentation
sciences. He has earned B.S. degrees in both finance and chemistry from
the Pennsylvania State University and Montana State University,
respectively, and a Ph.D. degree in analytical and environmental
chemistry from the University of Maryland (2004). Following his graduate
studies, he worked as a post-doctoral research associate at the
Pennsylvania State University before joining the chemistry faculty at
ASU in 2007. Brett has successfully developed a pilot instructional
brewing facility on the ASU campus and currently serves as president of
Ivory Tower, Inc., a 501(c)(3) nonprofit corporation with the mission of
supporting research and education within the fermentation sciences. He
helped to develop the four-year degree program in fermentation sciences
and shares time between that program and the Chemistry Department. He
has been brewing and teaching brewing sciences and technology for more
than 10 years and is a member of the American Society of Brewing
Chemists, Master Brewers Association of the Americas, and Institute of
Brewing and Distilling.
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