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The Use of Flavors in Beer and Malt Beverages: A Brief Introduction

MBAA TQ https://doi.org/10.1094/TQ-56-3-0811-01 | VIEW ARTICLE

 

Erin M. Dunphy and David A. Madrid. Givaudan Flavors Corporation, Cincinnati, OH 45216, U.S.A.

 

Abstract
Flavors can be used in beer and malt beverages to impart a desired sensory profile. This paper will attempt to provide a brief overview of liquid, water-soluble flavors and their application in malt beverage systems. For the purpose of simplicity, only those regulations relevant to beverages offered for sale in the United States will be addressed. The ingredients used to make flavors and their origins will be discussed, along with flavor system solvent choices. A basic description of some methods of flavor design, manufacturing, and processing will be explored. In addition to these topics, suggestions for flavor usage, application/evaluation in the final beverage product, and storage conditions will be discussed. The information provided in this paper is solely the opinion of the authors and does not reflect the position or opinions of their employer or the flavor industry in general. All information provided herein is considered general flavor industry knowledge.