Contribution of carbonyl-bisulfite adducts to beer stability

Kaneda, Hirotaka; Osawa, Toshihiko; Kawakishi, Shunrô; Munekata, Masanobu; Koshino, Shouhei

doi:10.1021/jf00047a012

Cited by 43 publications

(29 citation statements)

References 8 publications

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“…In contrast, the 3-methyl-butan-2-on content was lowest in the fresh beer hopped by hop extract and there was not any observed dependence of its content in stored beers on hopping variations. An evaluation of the raw material and brewing technology influence on trends in carbonyl formation was difficult, because individual carbonyl compound concentrations change during beer staling and depend on many reaction mechanisms, including temporary complexes with sulphur dioxide 15,18,34,36 . The reducing activity of the trial beers depended on the hop pellet dose.…”

Section: Resultsmentioning

confidence: 99%

The Influence of Hopping on Formation of Carbonyl Compounds During Storage of Beer

Mikyška

Krofta

Hašková

et al. 2011

Journal of the Institute of Brewing

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Improving beer flavour stability is an important brewing goal. Pilot scale brewing trials (50 L) were performed that focused on the determination of the influence of hop pellet dosage and dosage timing on carbonyl compounds in stored beer. The reducing activity of experimental worts, beers and stored beers appeared to depend on the hop pellet dose. Brews with lower amounts of hop antioxidants showed an enhanced formation of carbonyl compounds over the course of beer storage. A correlation between DPPH reducing activity and the content of some carbonyls, including the important markers 2-furfural and (E)-2-nonenal, was found. Fresh and aged beers hopped by different amounts of hop pellet doses were clearly distinguishable according to their carbonyl content using Cluster analysis. Results of the sensorial analysis corresponded to the analytical criteria values. Results of this study bring further evidence of the indispensable impact of hop antioxidants on the suppression of undesirable carbonyl compound formation in the course of beer staling, which can be significant in beers hopped by aroma hops. However, hop antioxidants are only one of many factors affecting beer staling.

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Section: Resultsmentioning

confidence: 99%

The Influence of Hopping on Formation of Carbonyl Compounds During Storage of Beer

Mikyška

Krofta

Hašková

et al. 2011

Journal of the Institute of Brewing

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“…Sulphite is usually also considered to prevent the oxidative staling. of beer 17,31,34 . Sulphite is produced by yeast during fermentation 4,33 .…”

Section: -2863(9'8-32mentioning

confidence: 99%

The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

Mikyška

Hrabák

Hašková

et al. 2002

Journal of the Institute of Brewing

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Pilot-scale brewing trials of a 12°P pale lager beer were conducted to look at the effect of a modified dose of hop and malt polyphenols on haze, flavour quality, and stability. Results confirmed that malt polyphenols, and particularly hop polyphenols, in the course of wort boiling, improved reducing activity values and the carbonyl content in fresh and stored beers. Hop polyphenols significantly increased reducing activity and decreased the formation of carbonyls (TBA value) in fresh and stored beer. Reduced content of malt polyphenols, combined with the use of hop CO 2 extract, caused an increase in the TBA value in beer. PVPP stabilized beers tended to be lower in reducing activity. Both malt and hop polyphenols affected the intensity of "harsh taste" in fresh beers and a significant influence from PVPP stabilization of beer was not observed. The staling degree of forcedaged beers depended on the polyphenol content in the brewhouse. Both hop and malt polyphenols had a positive impact on flavour stability. PVPP treatment of beer had a positive effect on the flavour stability of heat-aged beers. Polyphenols, especially hop polyphenols, slowed down flavour deterioration during the nine month storage period, but the primary effect was seen during the first four months of storage. Storage trials did not show any unambiguous effects for PVPP stabilization on beer flavour stability. Results confirmed the negative impact of malt and hop polyphenols on haze stability, and PVPP stabilization minimized differences in shelf life prediction values between beers prepared with the modified dose of polyphenols.

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“…After the addition of 1,2-DAB, the fraction of R-dicarbonyls engaged in hydroxysulfonate adducts may be converted to quinoxalines and HSO 3 -. Free HSO 3 -may react with trans-2-nonenal to generate hydroxysulfonate, which is the mechanism that has been suggested for its protecting effect on the generation of the cardboard flavor (36).…”

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confidence: 99%

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

Bravo

Herrera

Scherer

et al. 2008

J. Agric. Food Chem.

133

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With the aim of determining the formation of R-dicarbonyl intermediates during beer aging on the shelf, R-dicarbonyls were identified and quantified after derivatization with 1,2-diaminobenze to generate quinoxalines. The sensory effects of R-dicarbonyls were evaluated by the quantification of key Strecker aldehydes and by GC-olfactometry (GCO)analysis of beer headspace using solid phase microextraction. Four R-dicarbonyls, reported here for the first time, were detected in fresh and aged beers, three were derived from the 2,3-enolization pathway of mono-and disaccharides, and the fourth was derived from the epimerization of 3-deoxy-2-hexosulose. Ten R-dicarbonyls were quantified during beer processing and during different periods of beer aging at 28°C. The aging periods were from 15 to 105 days. During beer aging, 1-deoxydiuloses were produced and degraded, while 1,4-dideoxydiuloses were produced at the highest rates. The GCO analysis indicated that forced beer aging increased the amounts of furaneol, trans-2-nonenal, and phenylacetaldehyde. The blockage of R-dicarbonyls inhibited the accumulation of sensory-active aldehydes in the beer headspace.

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Contribution of carbonyl-bisulfite adducts to beer stability

Cited by 43 publications

References 8 publications

The Influence of Hopping on Formation of Carbonyl Compounds During Storage of Beer

The Influence of Hopping on Formation of Carbonyl Compounds During Storage of Beer

The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

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