Formation of volatile carbonyls through the action of phenolics.

Dadic, M., van Gheluwe, G.E.A. and Valyi, Z.

Abstract
Phenolic compounds (catechin, quercetin, tannic acid, or ferulic acid) were added to one series of bottled ales and the same phenolics plus an additional 2 ml of air were added to a second series of bottled ales. All the samples were analysed for diacetyl and total volatile carbonyls after 3 weeks storage. It was found that under normal air conditions all experimental beers showed a 50 to 100% increase in diacetyl while the high air level beers showed an increase in diacetyl only in the quercetin treated sample.
Keywords: air beer carbonyl compound diacetyl headspace phenolic compound volatile compound