摘要：Flavour compounds play an important role in beer quality. Some flavour compounds can provide positive effect on the quality of beer, however some of these compounds known as off-flavours can be detrimental. Off-flavours can arise from the brewing process or contamination. In this article, off-flavours (oxidation, sunstruck, dimethyl sulfide, caprylic, diacetyl, phenolic, ribes, pasteurization, metallic, solventlike, soapy, yeasty and grassy flavours) and their formation mechanisms were overviewed.
