THE FLAVOUR OF BEER—A REVIEW

Abstract

Following a general consideration of the chemical nature of compounds which provide sensations of taste or of odour, the flavour components of beer are discussed in some detail. Methods suitable for determining individual flavour compounds are indicated in relation to organoleptic assessment by a selective panel of testers. The concept of “flavour index” (flavour threshold of a component divided by the concentration of that component in beer) is introduced: substances with a low flavour index require close control in the production of beer. 1970 The Institute of Brewing & Distilling