Table 1.
Beer flavor compounds in beer and their perception threshold well described in the literature.
| Beer Compound | Concentration Found in Beer 1 (ppm) | Perception Threshold 2 (ppm) | References |
|---|---|---|---|
| Esters | |||
| Ethyl acetate | 15.3–16.8 | 5–10; 25–50 | [16,39,40,64,65,66] |
| Phenyl ethyl acetate | 0.1–0.73 | 3–5 | [39,44,64,65,67] |
| Isoamyl acetate | 0.078–0.489; 1.2 | 0.03; 1–2.5 | [16,39,44,64,66] |
| Isobutyl acetate | 0.03–1.2 | 0.5–1 | [65,67] |
| Ethyl caproate (ethyl hexanoate) | 0.081–0.411 | 0.014–0.2; 0.2–0.3 | [16,39,44,64,66,67] |
| Ehtyloctanoate | 0.04–0.53 | 0.9 | [44,65,67] |
| Higher alcohol | |||
| Amyl alcohol | 8.73–44 | 50–70 | [40,66,67] |
| Isobutyl alcohol | 6.6; 58.9 | 100–175 | [44,66,67] |
| Carbonyl compounds | |||
| Acetaldehyde | 0.952–8.1 | 1.114–5 | [66,67,73] |
| Diacetyl | 0.013–0.07 | 0.1–0.2 | [16,66,67,73,74] |
1 Flavor compound concentration may vary according to beer style; 2 Perception threshold values may vary according to beer style and body.