A Study of Beer Staling Using Chemiluninescence Analysis

Kaneda, Hirotaka; Kano, Yasunobu; Kamimura, Minoru; Kawaskishi, Shunro; Osawa, Toshihiko

doi:10.1002/j.2050-0416.1991.tb01058.x

Cited by 21 publications

(7 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the chemiluminescence analysis proposed by Kaneda et al 12 , 10 mL of the beer sample, after being degassed by supersonication, was placed in a stainless steel dish (glass dish) and chemiluminescence was measured at 60°C for up to 20 h. Beer was stored at 0°C before being analysed. To record the radiated photons of the sample, a Tohoku Electronic Industrial Co. Ltd.…”

Section: Chemiluminescence Measurementmentioning

confidence: 99%

The Influence of Heavy Metal Ions on Beer Flavour Stability

Zufall¹,

Tyrell²

2008

Journal of the Institute of Brewing

View full text Add to dashboard Cite

In this study, the importance of iron and copper ions and their radical formation via the respective Fenton and Haber-Weiss reactions was confirmed. Of the other heavy metals present in the brewing process in relevant concentrations, the impact of manganese ions on beer flavour stability has been elucidated. In contrast to iron and copper, manganese ions are not removed from wort or beer to any great extent during the process. Additionally, manganese shows a similar radical-promoting effect to that seen with iron and copper. Its reactivity, and typically higher concentration than the other two metals in beer, appear to make manganese an especially potent pro-oxidant in beer. The results of the investigation clearly indicate that there are other heavy metals influencing the stale flavour characteristics of beer, in addition to the well-known metals, iron and copper. In contrast to the aforementioned ions, manganese does not enter the product by being leached out of a tank or from piping materials, but rather comes from the cereals employed in brewing. This finding, concerning the importance of manganese as a redox system in beer staling, can serve as a basis for a different approach in the choice of raw materials.

show abstract

Section: Chemiluminescence Measurementmentioning

confidence: 99%

The Influence of Heavy Metal Ions on Beer Flavour Stability

Zufall¹,

Tyrell²

2008

Journal of the Institute of Brewing

View full text Add to dashboard Cite

show abstract

“…Free sulfite levels could be analyzed if an acidic solution was used for sample preparation. The detection limit of sulfite in beer using this method is 0.6 M. Most sulfites in beer are bisulfite adducts (Kaneda et al, 1991).…”

Section: Introductionmentioning

confidence: 92%

“…For comparison with this method, sulfite determination by HPLC-ECD was previously described (Kaneda et al, 1991).…”

Section: Hplc-electrochemical Detection (Ecd)mentioning

confidence: 99%

“…Flow injection analysis, enzymatic analysis and gas chromatography analysis have also been tried (Bubnis, 1988;Moreno and Vega, 1989;Bendtsen and Jorgensen, 1994). Ion exclusion chromatography with electrochemical detection (ECD) has been reported for analysis of sulfite in beer (Kim and Kim, 1986;Huang et al, 1987;Frost, 1988;Kaneda et al, 1991). Neither the distillation method nor enzymatic analysis are sensitive enough for studying changes in sulfite during beer storage (sensitivity limit, about 15 M).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of Aldehyde‐bisulfites in Beer by HPLC‐Fluorescence Detection with Post‐column Derivatization

Kaneda

Takashio

Osawa

et al. 1996

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

An analytical method was based on the aldehyde-bisulfite (separated by HPLC) reaction with o-phthalaldehyde in the presence of ammonium acetate, producing a fluorescent compound. Detection limits of alkanalbisulfite (from formaldehyde-to octylaldehyde-bisulfite) and 2-alkenalbisulfite (from trans-2-hexenal-to trans-2-nonenal-bisulfite) ranged from 5 nM to 25 nM. The method was less sensitive for free sulfite (detection limit 100 M) than for aldehyde-bisulfite. Increasing acetaldehyde-bisulfite with addition of 25 mM acetaldehyde to a beer sample showed free sulfite in the beer. Free sulfite and acetaldehyde-bisulfite were detected in commercial beers but other aldehyde-bisulfites were not.

show abstract

“…In order to understand the mechanism of beer ageing and to control beer flavour changes, many studies have focused on the chemical aspects of beer ageing and the main changes in components and the corresponding pathways have now been elucidated . Apart from these, there have been many studies on indices assessing beer flavour stability . Several indices have been developed, for example, the 2‐thiobarbituric acid (TBA) value, the resistance‐to‐staling value, 2,2‐diphenyl‐1‐picrylhydrazyl, TRAP (total reactive antioxidant potential) and lag time of electron spin resonance .…”

Section: Introductionmentioning

confidence: 99%

A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer

Liu

et al. 2015

J. Inst. Brew.

View full text Add to dashboard Cite

The kinetics of beer ageing were studied based on the development of beer stale flavour with storage time. Results showed that the beer ageing rates at 50 and 60°C were 30.0 and 56 times as fast as those at room temperature, respectively. Based on these findings, two methods (method A and B) for predicting the 'time to detection of flavour change' (TDFC) of beer were developed. TDFC is the beer shelf-life in terms of flavour stability. In method A, beers were stored in a 50°C water bath and the intensity of beer ageing was scored daily. Thus, the range of TDFC of the beer was acquired according to the maximum number of days within which the intensity of beer ageing was ≤2 and the minimum number of days within which the intensity of beer ageing was >2. In method B, the 2-thiobarbituric acid (TBA) values of a beer were determined before and after 1 day of storage in a 50°C water bath, and the TDFC of the beer was calculated using the equation:where ΔTBA is the increment of TBA value during 1 day of storage at 50°C. Both methods were simple, rapid and accurate.

show abstract

A Study of Beer Staling Using Chemiluninescence Analysis

Cited by 21 publications

References 14 publications

The Influence of Heavy Metal Ions on Beer Flavour Stability

The Influence of Heavy Metal Ions on Beer Flavour Stability

Analysis of Aldehyde‐bisulfites in Beer by HPLC‐Fluorescence Detection with Post‐column Derivatization

A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer

Contact Info

Product

Resources

About