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MBAA TQ http://dx.doi.org/10.1094/TQ-53-1-0212-01  |  VIEW ARTICLE
Influence of Extract on Volatility of Flavor Components in Wort During Open and Closed Boil

Hans Scheuren (1), Roland Feilner (2), Frank-Jürgen Methner (3), and Michael Dillenburger (4). 1. Ingenieurbüro Dr. Scheuren, Bad Kreuznach, Germany. 2. KRONES AG, Neutraubling, Germany. 3. Fachbereich Brauwesen, Technische Universität Berlin, Berlin, Germany. 4. Dillenburger und Hertel GmbH, Freising, Germany.

Abstract
The current article quantifies the compound-specific impact of solved components (gravity or extract) in aqueous solution on evaporation of aroma compounds at infinite dilution. Via open and closed evaporation trials with wort as well as with aqueous starch, glucose, and sucrose solutions, the compound-specific impact on volatility was determined and quantified. As a particular result, it must be stated that extract within the wort relevant concentration does not have an impact on the volatility of dimethyl sulfide. However, sucrose must be highlighted: its presence to wort is rather low, but it provoked considerable changes in volatility during trials with concentrations of 10% or higher.