Strecker Aldehydes and Beer Flavor Stability

The chapter delves into the chemistry behind Strecker aldehydes in beer and their impact on flavor stability, comparing their significance in the beer industry to that in the wine industry. It explores the formation of aldehydes through oxidative deamination and decarboxylation processes, emphasizing the role of amino acids in the production of these compounds. The discussion highlights the challenges brewers face in managing and reducing Strecker aldehyde formation, addressing factors like pH levels, oxidation, and malt selection.