engleski

Effects of Pasteurization on Aluminium Content and Aroma Compounds Changes in Beer

Although beer pasteurization has been the object of a large number of comprehensive studies, there is no published data dedicated to investigation of the effects of pasteurization on aluminium content of beer and aluminium migration from aluminium package to beer. Thus, in order to investigate the changes of aluminium content along with aroma compounds changes, GF-AAS method with Zeeman background correction and GC-HSS method were used in this work. Also, for other analytical determinations, classic physical and chemical methods were applied. Corrosion of aluminium cans was determined by microscopic analysis. Analyses were conducted periodically throughout seven months of storage on two different brands of beer filled in aluminium cans (pasteurized and nonpasteurized samples). One part of samples was stored in a refrigerator (4^o C) and the other in a thermostatic chamber (22^o C). The effects of pasteurization on aluminium content and aroma compounds changes were observed. Pasteurized samples, at the beginning of storage (22^o C), showed a higher content of aluminium and can corrosion. At the end of storage time in nonpasteurized samples, presumably via the activity of present microorganisms, more expressive can corrosion and aluminium migration was observed which reflected as well on the reduced organoleptic stability of beer.

Pasteurization; Beer; Aluminium; Storage; Aroma Compounds

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