J. GOMEZ-LOPEZ (1); (1) FlavorActiV Ltd., Chinnor, U.K.
Poster
The craft brewing revolution has sparked considerable interest in beer
styles with more complex flavor profiles. Brewers nowadays are using
more specialty malts and adjuncts to achieve a wide range of flavors,
from malty biscuit to strong burnt caramel. These flavors, not generally
found in mass-produced beers, present a challenge to beer tasters, both
in terms of flavor identification as well as flavor intensity
evaluation. Traditionally, sensory training of these flavors has been
done by direct evaluation of wort samples prepared from specialty malts
or by dissolving heated sugars up to the caramelization point in water.
These processes are difficult to control, and the results may vary both
in chemical composition and in sensory perception. Therefore, a true
burnt caramel flavor standard is required. In this paper we will present
the GMP process followed at FlavorActiV to obtain a burnt caramel beer
flavor standard—from the initial sensory evaluation of a number of
candidates to the selection of the target compound
(3-ethyl-2,5-dimethylpyrazine). Once the flavor standard was selected,
it was molecularly encapsulated in a suitable cyclodextrin under
specific conditions to ensure stability and create a powder that
delivers the correct amount of pure burnt caramel flavor when added to 1
L of beer. The GMP process combines traditional sensory assessment done
by an in-house tasting panel and chemical methods to ensure the purity
and quality of the final product.
Javier Gomez-Lopez joined FlavorActiV in 2006 as a global sensory
manager and covers Spanish and Portuguese countries in Europe, Latin
America, and Africa. He also looks after the craft brewers market in the
United States and internationally. He has delivered many training
courses in acceptance warehouse release, food and beer matching, train
the trainer, sensory science, and statistics. Javier is an expert in
advanced and bespoke training courses, in addition to being
FlavorActiV’s in-house beer sommelier. Javier recently played a key role
in the development of web-validation tools, making taster management
quicker, easier, and more efficient. Javier holds a Ph.D. degree in
physical chemistry from Queen’s University Belfast (2003) and worked as a
research fellow at the university from 2003 to 2006.
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