the library

Lager

Spirits & brews· beer

Every one of its 15 compounds carries a paper the library can cite.

• 1-octanolaromaalcoholreads as fresh orange rose odor (PubChem)Measured in 19 of 338 ingredients.cite

  0.34 to 0.66 mg/L across the four pale beers — Paszkot et al. 2023, Scientific Reports (Table 3, row '1-Octanol', pale-beer columns)
• 1-propanolaromaalcoholreads as burning taste (PubChem)Measured in 22 of 338 ingredients.cite

  7.51 to 12.21 mg/L across the four pale beers — a 63% spread, the narrowest of the four large alcohols and therefore the most category-typical — Paszkot et al. 2023, Scientific Reports (Table 2, row '1-propanol', pale-beer columns)
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  4.93 to 16.73 mg/L across the four pale beers — a 3.4-fold spread between yeast strains, the widest of the higher alcohols — Paszkot et al. 2023, Scientific Reports (Table 2, row 'Phenylethyl alcohol', pale-beer columns)
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  1.56 to 2.05 mg/L across the four pale beers — a 31% spread, and the largest terpenoid in every one. This is the hop-derived monoterpene alcohol that survives the boil and the fermentation; the hops node measures it at a median 0.42% of cone headspace, so the compound that is a minor constituent of the raw hop is the major terpenoid of the finished beer. — Paszkot et al. 2023, Scientific Reports (Table 4 (Concentration of ketones, terpenes and terpenoids and other compounds identified in beers by GC-MS), row 'Linalool', pale-beer columns)
• isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite

  9.36 to 21.84 mg/L across the four pale beers — Paszkot et al. 2023, Scientific Reports (Table 2, row '2-metylo-propan-1-ol' (the paper's Polish-language spelling of isobutanol), pale-beer columns)
• furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite

  2.88 to 6.32 mg/L across the four pale beers. Notably, this is the same range the paper's four DARK beers show (2.60 to 7.77 mg/L), so furfural is not a roast marker in this dataset — a pale beer carries as much of it as a roasted-malt one. — Paszkot et al. 2023, Scientific Reports (Table 2, row 'Furfural', pale-beer columns)
• 1,1-diethoxyethanearomaetherreads as whiskey taste (PubChem)Measured in 8 of 338 ingredients.cite

  0.95 to 1.11 mg/L across the four pale beers — a 17% spread, the tightest of any compound in the GC-FID table, so it varies less with yeast strain than anything else measured — Paszkot et al. 2023, Scientific Reports (Table 2, row 'Acetaldehyde diethyl acetal', pale-beer columns)
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  0.62 to 0.98 mg/L across the four pale beers — Paszkot et al. 2023, Scientific Reports (Table 2, row 'Ethyl octanoate', pale-beer columns)
• decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite

  1.79 to 3.11 mg/L across the four pale beers — Paszkot et al. 2023, Scientific Reports (Table 3, row 'Decanal', pale-beer columns)
• 2-methyl-1-butanolaromaalcoholMeasured in 15 of 338 ingredients.cite

  5.53 to 9.68 mg/L across the four pale beers; roughly a third of the 3-methyl isomer in every beer, the ratio the two amyl alcohols keep across this whole dataset — Paszkot et al. 2023, Scientific Reports (Table 2, row '2-methylbutanol', pale-beer columns)
• citronellolaromaterpenoidreads as rose odor (PubChem)Measured in 15 of 338 ingredients.cite

  0.53 to 1.38 mg/L across the four pale beers — a 2.6-fold spread, the widest of the terpenoids, and the second-largest terpenoid after linalool. Citronellol in beer is largely a yeast reduction product of hop geraniol, which is consistent with a spread this wide across four yeast strains fermenting one wort. — Paszkot et al. 2023, Scientific Reports (Table 4, row 'Citronellol', pale-beer columns)
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  6.39 to 16.54 mg/L across the four pale beers — the largest ester in every one — Paszkot et al. 2023, Scientific Reports (Table 2, row 'Ethyl acetate', pale-beer columns)
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  14.55 to 39.74 mg/L across the four pale beers — the largest higher alcohol in every one of them — Paszkot et al. 2023, Scientific Reports (Table 2 (Concentration of volatile compounds identified in beers by GC-FID), row '3-methylbutanol', pale-beer columns S04P, S23P, KVP, SAP)
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  0.54 to 0.88 mg/L across the four pale beers — Paszkot et al. 2023, Scientific Reports (Table 2, row 'Isoamyl acetate', pale-beer columns)
• nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite

  1.42 to 1.96 mg/L across the four pale beers — a 38% spread and the largest aldehyde the GC-MS method quantifies — Paszkot et al. 2023, Scientific Reports (Table 3 (Concentration of alcohols, aldehydes and esters identified in beers by GC-MS), row 'Nonanal', pale-beer columns)