VIEW ARTICLE    DOI: 10.1094/ASBCJ-35-0183

Kinetics of Acetaldehyde Formation during the Staling of Lager Beer. Joseph T. Hoff and William C. Herwig, Miller Brewing Company, Milwaukee, WI 53201. J. Am. Soc. Brew. Chem. 35:0183, 1977.

Using a gas-chromatographic headspace technique, acetaldehyde concentration was monitored during the staling of lager beer at air contents of 0.4 ml and 0.8 ml/12 oz at temperatures of 0°, 15.5°, 24°, and 38°C. Studies showed that the formation of acetaldehyde during staling follows first-order kinetics, the rate being dependent upon the air content and temperature.

Keywords: Flavor, Gas-chromatographic headspace technique, Rate of staling, Storage, Time-temperature-air effects.