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Tech. Q. Master Brew. Assoc. Am., 1974, 11(2), 101-102. English

Sampling designs and experimental procedures for staling flavor studies.

Lindsay, R.C.

The use of porous polymer entrainment techniques in the gas chromatographic study of compounds giving stale flavours in beer is described. The effect of temperature of storage on the formation of these stale flavours is discussed.
Keywords: gas chromatography off flavour staling storage temperature