BEER FLAVOUR. III. β-PHENYLETHANOL

Open Access

8 July 1961

journal article
research article
Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing

Vol. 67 (4), 329-331
https://doi.org/10.1002/j.2050-0416.1961.tb01802.x

Abstract

β-Phenylethyl alcohol has been characterized as the principal high-boiling volatile component of beer, in which it usually occurs at concentrations of 8–15 p.p.m.

Keywords

III
PHENYLETHANOL
BEER FLAVOUR
BOILING VOLATILE
HIGH BOILING
Β PHENYLETHYL
VOLATILE COMPONENT

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