抄録
The brewing process consists of four steps: mashing, boiling, fermentation and maturation. Here is described information for the control of off-flavor at each step. Several studies have shown how to decrease off-flavor in the brewing process. Several off-flavors are known in beer such as (E)-2-nonenal which yields a cardboard flavor after bottling and canning, hydrogen sulfide during the fermentation process, diacetyl (vicinal diketone) during maturation, 3-methyl-2-butene-1-thiol which yields a sunlight odor after bottling and so on. These off-flavors are described in the brewing process and how to control them by their mechanism, threshold and methods for analysis. It is possible to supply good taste to the consumers by their control.
