Which flavors are commonly experienced due to oxidation in beer?

Oxidation in beer is a complex chemical process that can significantly alter its flavor profile. When beer is oxidized, certain flavors are typically enhanced or introduced as a result of the breakdown of aromatic compounds and other ingredients.

The common flavors associated with oxidation in beer include honey and paper. The honey notes arise from the transformation of certain sugars and malt compounds, leading to a sweet, rich flavor reminiscent of honey as oxidation progresses. The paper-like flavors, often described as "wet cardboard" or "sherry," develop from the degradation of hop and malt compounds, resulting in aromas that evoke the sensation of oxidized paper.

While other options contain flavors that can be attributed to various other factors in beer, such as hop characteristics in citrus and resin, or fresh flavors in grassy and herbal notes, they are not typically associated with oxidation. Instead, honey and paper are directly linked to the impact of oxidation in the beer, highlighting how this process can lead to unique flavor expressions that vary from the original characteristics of the beer.