Most of the compounds have physiologically active properties, and their biological properties are often attributed to the heteroatoms contained in their molecules, and most of these heteroatoms also appear in cyclic structures. A Journal, Brauwelt called New results on the improvement of taste stability of beer, Author is Back, Werner; Forster, Clemens; Krottenthaler, Martin; Lehmann, Jorg; Sacher, Bertram; Thum, Bernhard, which mentions a compound: 3194-15-8, SMILESS is O=C(C1=CC=CO1)CC, Molecular C7H8O2, Product Details of 3194-15-8.
Oxidative processes in aging of beer were described and recommendations were given to optimize taste stability of beer. Taste stability of beer was evaluated by the sum of aging components, sum of temperature indicators, and O2 indicators determined by increases of aging components in a forced-test and by sensory. Taste stability was influenced by barley varieties, growing conditions, malting and kiln-drying processes, mashing and boiling conditions, and by fermentation and storage. The exclusion of O2 influences in different sections of beer production and the optimal addition of reductones were discussed.
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