Table 3.
Volatile compounds concentration in 85 PA, 95 PA and 100 PA beer samples
| Compounds | Flavour | 85 PA | 95 PA | 100 PA |
|---|---|---|---|---|
| 1-Propanol (mg/L) | Alcohol | 20.86 ± 0.55a | 31.28 ± 1.08b | 28.91 ± 0.02c |
| 2-Methyl-Propanol (mg/L) | Alcohol | 82.67 ± 1.53b | 82.52 ± 0.78b | 69.82 ± 0.14a |
| 3-Methyl-Butanol (mg/L) | Alcohol, banana, sweetish, aromatic | 59.84 ± 0.47a | 80.86 ± 0.52b | 70.88 ± 0.80c |
| 2-Methyl-Butanol (mg/L) | Alcohol, solvent, banana | 23.22 ± 0.24a | 30.38 ± 0.54c | 25.55 ± 0.35b |
| Phenyl Ethanol (mg/L) | Rose, sweetish, perfumed | 53.83 ± 7.42a | 69.76 ± 2.72b | 73.47 ± 8.06c |
| Furfuryl alcohol (mg/L) | Sugar cane, wood | 2.94 ± 0.11b | 2.28 ± 0.09a | 2.03 ± 0.20a |
| Sum of higher alcohols (mg/L) | 243.35 ± 10.31a | 297.08 ± 5.73b | 270.65 ± 9.57c | |
| Ethyl Acetate (mg/L) | Solvent, fruity, sweetish | 7.59 ± 0.23a | 31.77 ± 2.27b | 32.80 ± 0.05b |
| Ethy Butirrate (mg/L) | Butter, apple | 0.03 ± 0.00a | 0.09 ± 0.00b | 0.11 ± 0.01c |
| Isoamyl Acetate (mg/L) | Banana, apple, solvent, estery | 0.29 ± 0.01a | 1.75 ± 0.04b | 1.76 ± 0.06b |
| Ethyl Esanoate (mg/L) | Sour apple | 0.07 ± 0.00a | 0.15 ± 0.00b | 0.14 ± 0.00b |
| Ethyl Octanoate (mg/L) | Sour apple | 0.08 ± 0.01a | 0.29 ± 0.01b | 0.30 ± 0.02b |
| Sum of esters (mg/L) | 8.06 ± 0.25a | 34.05 ± 2.32b | 35.10 ± 0.14b | |
| Acetaldehyde (µg/L) | Green apple, fruity | 11,202 ± 589c | 2723 ± 303b | 1690 ± 163a |
| 2-methylbutanal (µg/L) | Green grass, fruity, sour | 7.9 ± 0.0c | 0.8 ± 0.1b | 0.2 ± 0.0a |
| 3-methylbutanal (µg/L) | Banana, apple, cherry | 29.6 ± 0.1c | 5.4 ± 0.6b | 1.8 ± 0.1 a |
| Hexanal (µg/L) | Bitter, astringent, green leaves | 9.9 ± 0.1c | 1.4 ± 0.0a | 1.5 ± 0.1b |
| Phenylacetaldehyde (µg/L) | Hyacinth, lilac | 10.1 ± 0.2c | 3.8 ± 0.1b | 2.2 ± 0.4a |
| Methional (µg/L) | Mashed potato, warm, soup-like | 9.3 ± 1.2c | 4.0 ± 0.0b | 3.2 ± 0.0a |
| Furfural (µg/L) | Bread, almond, sweet | 16.7 ± 0.6b | 7.9 ± 0.2a | 7.9 ± 0.2a |
| Sum of aldehydes (µg/L) | 11,285 ± 592c | 2746 ± 304b | 1706 ± 164a | |
| Diacetyl (µg/L) | Butter, scotch | 8.7 ± 0.1 | n.d | n.d |
| 2,3-pentandione (µg/L) | Buttery, toasty caramellic | 1.3 ± 0.1 | n.d | n.d |
| Sum of ketones (µg/L) | 10.0 ± 0.2 | n.d | n.d |
Different lowercase letters within a row indicate significant differences (p < 0.05)