Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer

抄録

When beer was stored for 0, 1, 2, 3, and 4 weeks at 37°C, a stale flavor was generated with the increasing storage period. The 132 peaks detected by a GC analysis of the medium-and high-boiling-point volatiIes in beer were used as variables for a multivariate analysis. Fifteen compounds, including furfural and 2-furfurylethyl ether, which had rotated factor loadings of more than 0.5 on a second factor axis, were extracted as components that were highly correlated with the formation of the stale flavor. Furfuryl acetate, 5-methylfurfural, and an unknown compound were extracted by a stepwise discriminant analysis as important indices for the discrimination of beer according to storage period.