Product Description
Sensory Terms
– Trans-2-nonenal (T2N)
– Old newspapers
– Cardboard
– Aged
– Flat
Cause of Flavour
Papery is formed in stale or aged beer from oxidation – this is dependent on the packaging conditions such as temperature and amount of available oxygen in the product.
This is due to interaction between amino acid precursors created during the wort boil and pH and free radicals imparted by excess oxygen. This creates trans-2-nonenal giving old beer it’s papery flat taste.
Other Information
Flavour Wheel Number: 0820
Typical concentration seen: 0.01-1 ug / l
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