Furanic Aldehyde Analysis by HPLC as a Method to Determine Heat-Induced Flavor Damage to Beer. David Madigan (1), Guinness Research & Development, St. James's Gate, Dublin 8, Ireland; Adela Perez, Grupo Cruzcampo, Seville Brewery, Seville, Spain; and Michael Clements, Guinness Research & Development, Ireland. (1) Corresponding author. Phone: +353 1 4536700; Fax: +353 1 4084816. J. Am. Soc. Brew. Chem. 56(4):146-151, 1998. Accepted September 25, 1998.

The temperature at which packaged beer is stored in transit from the brewery to the consumer may profoundly influence the flavor of the product upon consumption. High-temperature storage usually results in accelerated staling and is often accompanied by the development of paper, cardboard, and stewed flavor notes. The formation of furanic aldehydes during elevated-temperature storage of many foodstuffs is well documented. This article describes the development of a simple HPLC assay for the detection of furanic aldehydes in beer and the application of this assay to analyze beers which were exposed to high-temperature storage. Furanic aldehydes were found to increase at an approximately linear rate over time, the rate being logarithmically related to the temperature of beer storage. The assay described could be used to detect exposure of beer to elevated temperatures in trade.