THE 1990 LAURENCE BISHOP SILVER MEDAL LECTURE THE DESIDERATUM FOR FLAVOUR CONTROL

Abstract

Flavour is arguably the most important aspect of the quality of foods and beverages. Beer, however, is an extremely complex mixture of volatile and non‐volatile components, and the measurement and control of beer flavour is one of the greatest challenges in brewing research. Recent progress towards understanding the contributions of raw materials and processing conditions to the aroma and taste of beer is reviewed. 1992 The Institute of Brewing & Distilling