Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals

Beer aroma is a critical quality attribute shaped by volatile compounds from malt, hops, and yeast metabolism; however, the appearance of off-flavours can compromise it. This review identifies and describes the main aroma-active compounds that define the beer's sensory profile, emphasising both key odorants and undesirable notes, such as diacetyl, dimethyl sulphide, acetaldehyde, and light-struck thiols. Based on recent literature, a troubleshooting guide was developed to link specific odours with their particular chemical compounds, origin, and corrective actions. The findings highlight how the composition of raw materials, processing and storage conditions, treatments, fermentation management, and even packaging play an important role in flavour stability. By identifying the sources of common defects and offering practical solutions, this work provides brewers with strategies to enhance aroma control and improve overall beer quality.

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Publication Details

Journal
Foods
Published
2025-12-12
DOI
https://doi.org/10.3390/foods14244287
Citations
2
Primary Topic
Fermentation and Sensory Analysis
Type
article
Field-Weighted Citation Impact
2.32
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article

Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals

Anca Corina Fărcaș, Haifeng Zhao, Teodora Emilia Coldea, Emese Gál et al.
2 citations
Foods
Fermentation and Sensory Analysis
2.32
article

Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals

Anca Corina Fărcaș, Haifeng Zhao, Teodora Emilia Coldea, Emese Gál, Liana Claudia Salanță, Elisabeta‐Irina Geană, Carmen Rodica Pop, Elena Mudura, Corina Maria Șutea, Petruț Cristian Balaș
article en
2 citations

Abstract

Beer aroma is a critical quality attribute shaped by volatile compounds from malt, hops, and yeast metabolism; however, the appearance of off-flavours can compromise it. This review identifies and describes the main aroma-active compounds that define the beer's sensory profile, emphasising both key odorants and undesirable notes, such as diacetyl, dimethyl sulphide, acetaldehyde, and light-struck thiols. Based on recent literature, a troubleshooting guide was developed to link specific odours with their particular chemical compounds, origin, and corrective actions. The findings highlight how the composition of raw materials, processing and storage conditions, treatments, fermentation management, and even packaging play an important role in flavour stability. By identifying the sources of common defects and offering practical solutions, this work provides brewers with strategies to enhance aroma control and improve overall beer quality.

FoodsVol. 14(24)
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca (RO), Babeș-Bolyai University (RO), National Institute for Research and Development of Isotopic and Molecular Technologies (RO), South China University of Technology (CN)
Openalex Percentile: Top 10%
Fermentation and Sensory Analysis
2.32
DOIOpen Access PDFOpenAlex
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Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals — Anca Corina Fărcaș, Haifeng Zhao, et al. · Foods (2025) | TGRS Research Map | TGRS