FLAVOUR FROM CRYSTAL MALT

Abstract

Beers brewed from grists containing between 3% and 30% of crystal malt have been examined in order to identify the volatile substances contributing to the characteristic flavour. Several oxygen, nitrogen and sulphur heterocyclic compounds together with certain fusel oil components are present at higher levels in beers brewed with crystal malt. Some of these compounds have also been isolated from the malt itself and from heat-treated model systems. The results are consistent with these compounds being derived from sugars and amino-acids via Amadori rearrangement products.