Senzorically active compounds and health beneficial compounds

Sensorically active compounds influence, in positive or negative ways, the taste and aroma of beer. To these compounds belong esters (e.g., ethylacetate,  isoamylacetate, etc.), higher alcohols (ethylhexanol, furfurylalcohol), sulphuric compounds (dimethylsulphide), vicinal diketones (diacetyl, pentandion), and some other aldehydes and ketones (e.g., acetaldehyde, 2- a 3-methylbutanal, trans-2-nonenal). They originate either from raw materials or may be developed during technological processes (during hop boiling or fermentation). Its determination is considered to be a standard part of beer analyses.

Among health beneficial compounds, found in beer, can be found for example vitamins of group B, vitamin E or polyphenols.