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J Sci Food Agric. 2018 Oct 9. doi: 10.1002/jsfa.9409. [Epub ahead of print]

"The interaction effect between vibrations (50 Hz, 15m/s^2) and temperature (5°C, 30°C, 45°C), simulating truck transport, on the flavor stability of beer".

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Faculty of applied economic sciences, department of engineering management, University of Antwerp, Prinsstraat 13, 2000, Antwerp, Belgium.
KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Ghent, Belgium.
Faculty of applied engineering, University of Antwerp Groenenborgerlaan 171 2020, Antwerp, Belgium.



Beer flavor stability is important to brewers due to the increased global demand for beer. Increasing export lead to prolonged periods of transportation and storage and cause fresh flavor deterioration. Therefore, the effect of different temperatures in combination with vibrations on beer quality is examined. Beer was exposed to vibrations (50Hz, 15m/s2 , simulating transport) at 5°C, 30°C and 45°C for 22, 38 and 90 hours and (half the samples) aged for 60 days at 30°C.


Results indicated decreased oxygen concentrations due to elevated temperature and vibrations. There was no effect (P>0.05) on color and limited effect of temperature and vibrations on iso-α-acids. The parameters temperature and vibrations have a significant influence (P<0.05) on aldehydes concentrations, i.e. total aldehydes, and especially '2-methylpropanal', '2-methylbutanal' and 'furfural'.


The impact of vibrations on the aldehydes concentrations was substantial when subjected to elevated temperature. Furthermore, a forced aging test of shorter duration than traditional methods might be developed. This article is protected by copyright. All rights reserved.


Beer flavor stability; beer quality; temperature; vibrations


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