The addition of aminoguanidine in beer could decrease the concentration of carbonyl compounds such as 5-HMF, diacetyl and pentanedione.

• 啤酒中添加氨基胍能明显降低5-羟甲基糠醛、双乙酰、2,3-戊二酮等羰基化合物的含量,提高啤酒的风味稳定性。