The factors of the main influence are: the type and quality of cans, the type and thickness of protective can coating, pH of the beer, the length of contact between the can and the beer, storage temperature. On the other hand, primary packaging material could influence beer quality, aroma and flavour stability, which has been the subject of previous researches. Although it is well known that dissolved oxygen concentration has decisive influence on beer stability, primary packaging material can facilitate various processes with negative influence on colloidal and/or flavour stability of beer. The purpose of this work was to determine migration of different metals from can to beer and aroma compound changes in canned beer during storage. Results of our previous research showed that at the end of storage time in nonpasteurized canned beer samples, more expressive can corrosion and aluminium migration were observed compared to pasteurized samples.
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