Bart Vanderhaegen

TL;DR: In this article, a review summarizes current knowledge about the chemical origin of various aging flavors and the reaction mechanisms responsible for their formation, and the relationship between the production process and beer flavour stability is discussed.

TL;DR: Interestingly, overexpression of different alleles of ATF1 and ATF2 led to different ester production rates, indicating that differences in the aroma profiles of yeast strains may be partially due to mutations in their ATF genes.

TL;DR: The release of ferulic acid and the subsequent thermal or enzymatic decarboxylation to 4-vinylguaiacol are inherent to the beer production process and suggests the activity of feruloyl esterases produced by brewer's yeast is suggested.

TL;DR: As the FEE concentration increased with time at an almost constant rate, with or without air in the headspace, FEE (and probably other furanic ethers) is proposed as a good candidate to evaluate the thermal stress imposed on beer.

TL;DR: In this paper, eight commercial beers (3 lager beers, 2 dark ales and 3 high-alcoholic ales) were aged for one year under normal storage conditions, and the changes with time of flavour profile and concentration of 15 volatile compounds were monitored.