Abstract
Beer oxidation during packaging and storage can reduce flavour freshness, alter colour, degrade hop aroma, and increase stale flavour compounds. This study evaluates beer oxidation markers under variable packaging and storage conditions. Beer samples were packaged with different dissolved oxygen and total package oxygen levels, then stored under low, moderate, and elevated temperature conditions. Dissolved oxygen, aldehyde formation, colour increase, bitterness retention, ester loss, hop aroma decline, pH change, turbidity, and sensory staling intensity were monitored. The results show that higher packaging oxygen accelerated oxidative marker formation, especially acetaldehyde and stale aldehyde accumulation. Elevated storage temperature intensified oxidation and reduced aroma freshness more rapidly. Low oxygen packaging combined with cold storage preserved hop character, colour stability, and sensory freshness. The study demonstrates that beer oxidation control requires coordinated management of filling oxygen, package sealing, and storage temperature. Stronger oxidation monitoring can improve shelf life and maintain consistent beer quality.