抄録
When beers were stored for 0, 1, 2, 3, and 4 weeks at 37°C, a cardboard flavor was generated with the increase in storage terms. Seventy-two peaks detected by GC analysis of headspace gas on beer were used as variables for the multivariate analysis. Nine compounds including furfural and acetoin, which had rotated factor loadings of more than 0.5 on second factor axis, were extracted as components highly correlated with the formation of the cardboard flavor. Furfural and three compounds were extracted as important indices for discrimination of beer with storage terms by stepwise discriminant analysis.
