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Impact of Various Oak Chips on the Flavor Profile of Strong Ales
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Xiaoyi LIU1, 2, Qian LIU3, Guiying QIAN1, 2, Yuxuan ZHU1, 2, Yueqin LIU3, Lidong HE3, Libo YUAN3, Baoqing ZHU1, 2, *, Tengfei YU3, *
Science and Technology of Food Industry | 2026, 47(18) : 328 - 335
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Science and Technology of Food Industry | 2026, 47(18): 328-335
• Modern Analysis and Intelligent Detection •
Impact of Various Oak Chips on the Flavor Profile of Strong Ales
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Xiaoyi LIU1, 2, Qian LIU3, Guiying QIAN1, 2, Yuxuan ZHU1, 2, Yueqin LIU3, Lidong HE3, Libo YUAN3, Baoqing ZHU1, 2, *, Tengfei YU3, *
Affiliations
  • 1Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
  • 2Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China
  • 3China Resources Snow Breweries Co., Ltd., Shenzhen 518101, China
Published: 2026-09-15 doi: 10.13386/j.issn1002-0306.2025070348
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This study aimed to analyze the effects of 10 types of oak chips on the aroma characteristics of strong ale using two descriptive sensory analysis methods, Polarized Projective Mapping (PPM) and Pivot Profile (PP). The results showed that contact with oak chips significantly could enhance the aroma complexity of strong ale and impart typical flavors such as caramel and smoky. Both the type of oak chips and contact time could influence the aroma characteristics of the product. Specifically, sweet oak chips and dark chocolate oak chips mainly enhanced the smoky and caramel attributes, while contact with black spice oak chips and caramel oak chips further accentuated the fruity and whiskey-like notes. The flavor differences were more significant after 4 weeks of contact compared to 2 weeks. Samples in contact with black spice, dark chocolate, and special fruit oak chips developed a new "toasted bread" characteristic. This study provides a scientific basis and data support for the flavor regulation and quality improvement of strong ale.

strong ale  /  oak chips  /  sensory characteristics  /  polarized projective mapping (PPM)  /  pivot profile (PP)
刘晓艺, 刘倩, 钱桂颖, 朱雨萱, 刘月琴, 贺立东, 袁黎波, 朱保庆, 余腾斐. 不同橡木片对烈性艾尔香气特征的影响. 食品工业科技, 2026 , 47 (18) : 328 -335 . DOI: 10.13386/j.issn1002-0306.2025070348
Xiaoyi LIU, Qian LIU, Guiying QIAN, Yuxuan ZHU, Yueqin LIU, Lidong HE, Libo YUAN, Baoqing ZHU, Tengfei YU. Impact of Various Oak Chips on the Flavor Profile of Strong Ales[J]. Science and Technology of Food Industry, 2026 , 47 (18) : 328 -335 . DOI: 10.13386/j.issn1002-0306.2025070348
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Year 2026 volume 47 Issue 18
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Article Info
doi: 10.13386/j.issn1002-0306.2025070348
  • Receive Date：2025-07-30
  • Online Date：2026-10-24
  • Published：2026-09-15
Article Data
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History
  • Received：2025-07-30
Affiliations
    1Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
    2Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing 100083, China
    3China Resources Snow Breweries Co., Ltd., Shenzhen 518101, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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