Off-Flavours in Beers and Their Formation Mechanisms (Turkish with English Abstract)

Abstract

Flavour compounds play an important role in beer quality. Some flavour compounds can provide positive effect on the quality of beer, however some of these compounds known as off-flavours can be detrimental. Off-flavours can arise from the brewing process or contamination. In this article, off-flavours (oxidation, sunstruck, dimethyl sulfide, caprylic, diacetyl, phenolic, ribes, pasteurization, metallic, solventlike, soapy, yeasty and grassy flavours) and their formation mechanisms were overviewed.

Keywords

• Beer, off-flavour compounds, beer quality  

Biralarda İstenmeyen Aroma Bileşikleri ve Oluşum Mekanizmaları

Abstract

Bira kalitesi üzerinde aroma maddelerinin önemli rolü vardır. Bu bileşiklerin bir kısmı kalite üzerinde olumlu etkiye sahip olup birada arzu edilirken, bir kısmı da kaliteyi olumsuz yönde etkileyen ve birada arzu edilmeyen bileşiklerdir. İstenmeyen bu bileşikler işleme, depolama koşulları veya dış kaynaklı bulaşma nedeniyle meydana gelebilir. Bu derlemede biranın duyusal kalitesini olumsuz yönde etkileyen başlıca aroma bileşikleri (oksidasyon aroması, güneş ışığı aroması, dimetil sülfür aroması, kaprilik aroma, diasetil aroması, fenolik aroma, kuş üzümü aroması, pastörizasyon aroması, metalik aroma, solvent benzeri aroma, sabunsu aroma, maya aroması ve çimenimsi aroma) ve bu bileşiklerin oluşum mekanizmaları üzerinde durulmuştur. 

Keywords

• Bira, istenmeyen aroma bileşikleri, bira kalitesi

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