Hansa Borg Bryggerier (Norway)

In a Norwegian all-malt pilsener beer organoleptic threshold values were determined for the following acids: acetic, propionic, n-butyric, isobutyric, n-valeric, isovaleric, caproic, caprylic, pelargonic, capric, undecanoic, lauric, citric, lactic, tartaric, malic, malonic and succinic.

Wort, to which was added various amounts of solutions of glucose, fructose, sucrose or maltose, was fermented, and in the resulting beers the concentrations of the following flavour components were determined by gas chromatography: ethyl acetate, isobutyl acetate, iso-amyl acetate, 2-phenyl ethyl acetate, ethyl caproate, ethyl caprylate, n-propanol, isobutanol, amyl alcohols, 2-phenyl ethanol, caprylic acid and capric acid. The concentrations of these compounds were affected in different ways by the various amounts of sugar added, and some differences were observed etween the different carbohydrates.