Furanic aldehyde analysis by HPLC as a method to determine heat-induced flavor damage to beer

The temperature at which packaged beer is stored in transit from the brewer y to the consumer may profoundly influence the flavor of the product upon c onsumption. High-temperature storage usually results in accelerated staling and is often accompanied by the development of paper, cardboard, and stewe d flavor notes. The formation of furanic aldehydes during elevated-temperat ure storage of many foodstuffs is well documented. This article describes t he development of a simple HPLC assay for the detection of furanic aldehyde s in beer and the application of this assay to analyze beers which were exp osed to high-temperature storage. Furanic aldehydes were found to increase at an approximately linear rate over time, the rate being logarithmically r elated to the temperature of beer storage. The assay described could be use d to detect exposure of beer to elevated temperatures in trade.