Ethylene Production in Staling Beer

Abstract

Levels of ethylene in the headspace of three brands of staling lager beers which were allowed to stale at 40°C increased with storage time. TBA values and browning of staling beers also increased with storage time and coincided with increase in ethylene production. Results indicated that measurement of ethylene in the headspace of beer might be useful to follow beer staling. INTRODUCTIONThe development of stale flavor in beer during storage has been a major problem in the brewing industry. Studies indicated that stale flavor was attributed to aldehyde formation in beer (Hasimoto and Kuroiwa, 1975; Hasimoto and Eshima, 1977;Chang et al., 1970; Meilgaard, 1972; Visser and Lindsay, 1971). Schmitt and Hoff (1979) reported that acetaldehyde concentration in beer was correlated with mean panel scores for stale flavor. Aldehydes are also good precursors of hydrocarbons in free radical generating systems. Lieberman and Kunishi (1967) showed that propanal was a good precursor of ethylene in the copper-ascorbate catalyzed model system. Seo (1976) also demonstrated that methane and ethane were produced from ethanal and pentane from hexanal in the Fe (II)-EDTA and hydrogen peroxide catalyzing system. From these facts, it was assumed that the short-chain hydrocarbons such as methane, ethylene and ethane would be formed in staling beer. Grigsby and. Palamand (1976) reported that TBA (thiobarbituric acid) values were correlated with the extent of beer staling. Zenz (1973) indicated that 2-methyl-2-butene was a typical selective and sensitive indicator of light-spoilage of beer and isoprene production was an index of both light and heat-spoilage of beer.The purpose of this study was to evaluate ethylene production in relation to browning and TBA values in beer stored at

PROTECTION OF CUCUMBER PICKLE QUALITY BY CaNa2EDTA1

“…The effect of CaNa,EDTA on light-induced oxidation of pickle components was further observed from its inhibition of ethylene production. Ethylene levels have been shown to coincide with TBARS content during stale flavor development of beer (Lynch and Seo 1987). Based on the results in this study, it appears that ethylene may be useful for rapid evaluation of the efficacy of antioxidants.…”

“…Although methane, ethane, ethylene, propane and propylene were present in all samples, regardless of treatment, only ethylene consistently increased in tissues exposed to light. Ethylene has previously been reported to be an indicator of lipid oxidation (Lynch and Seo 1987). In pickle tissues, light-induced ethylene and TBARS production was reduced more than 50% by 50 ppm CaNa,EDTA and almost completely inhibited by 100 ppm.…”

Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage Conditions

“…Bitterness is 50 times the absorbance of beer measured in a 1-cm cell using a monochromatic light with a wavelength of 275 nm; it is expressed in a bitterness unit (BU). Simultaneously, 8 trained panelists performed a sensory evaluation of degree of oxidation, quality of bitterness, and sensory stability (Linch and Seo 1987) using a category scale of 1 to 5 (Table 1). One score under 3 is unacceptable.…”

“…Many factors affect the intensity of such changes, among them oxygen content, temperature, and storage time. These factors also modify certain important characteristics such as carbon dioxide content, pH, color, turbidity, bitterness, and degree of oxidation, which directly influence the sensory quality of beer (Grisby and others 1974;Linch and Seo 1987;Kaneda and others 1989;Irwing and others 1991;Gales 2000). Oxygen is considered the most adverse factor on beer quality (Irwing and others 1991).…”

Detection of Chemiluminescence Produced during Beer Oxidation

“…Grigsby and Palamand (1976) reported that TBA (thiobarbituric acid) values correlated with extent of beer staling. Lynch and Seo (1987) indicated the measurement of ethylene in headspace of beer was useful for following beer staling. Schmitt and Hoff (1979) also reported that acetaldehyde concentration in beer correlated with mean panel scores for stale flavor.…”