Flavor Stability

Drost, B. W.; Berg, R. van den; Freijee, F.J.M.; Velde, E.G. van der; Hollemans, M.

doi:10.1094/asbcj-48-0124

Cited by 71 publications

(115 citation statements)

References 17 publications

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“…Nonenal potential experiment applied to worts (based on the method of Drost et al, 1990) The pH of 1.5 l of wort was adjusted to 4 with 85% phosphoric acid (Merck, Darmstadt, Germany). After being purged for 15 min with argon (Air Liquide, LieÁ ge, Belgium) to reduce the oxygen level, the wort was heated at 100 C for 2 h in a 2 l closed vessel and then cooled to 4 C and kept at that temperature overnight prior to trans-2-nonenal analysis.…”

Section: Wort Boilingmentioning

confidence: 99%

“…The reducing power was also assessed for six worts boiled in the presence of dierent hop varieties and conditionings. Nonenal potential measurements on boiled wort (de®ned by Drost, Van den Berg, Freijee, van der Velde & Hollemans, 1990 as the potential of wort to release trans-2-nonenal when cooked 2 h at 100 C and pH 4 under Argon), were used to assess the wort reducing power in¯uence on the nonenal synthesis during this step. Eventually, we wanted to accredit the AAPH reducing power test developed by LieÂ geois et al (1999LieÂ geois et al ( , 2000 in foreseeing the nonenal potential of pitching wort by measuring its antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

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Reducing power of hop cultivars and beer ageing

2001

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Since lipid auto-oxidation during wort boiling is a determining for the appearance of staling¯avour in aged beers, we have investigated the reducing power of hops added in the boiling kettle. An assay based on the inhibition of linoleic acid oxidation in the presence of an initiator [2,2 H -azobis(2-amidino-propane) dihydrochloride=AAPH] enabled us to distinguish hop varieties and conditionings. Large dierences in hop¯avanoid contents explained the higher antioxidant activity of low-a-acid samples versus bitter varieties and CO 2 hop extracts. As expected, adding hop pellets to the kettle eectively increased the overall reducing activity of wort. Supercritical CO 2 hop extracts had no signi®cant eect due to their extremely low level of polyphenols. The concentration of the very well-known marker of beer ageing, trans-2-nonenal, was lower in boiled wort exhibiting a better reducing power. The AAPH reducing power test applied to hops or worts was thus ecient to predict the nonenal synthesis during boiling. Hop varieties and conditionings emerged from this work as key-parameters for improving the reducing power of wort and the¯avour stability of the ®nal product. #

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Section: Wort Boilingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Reducing power of hop cultivars and beer ageing

2001

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“…[13][14][15][16] For example, in brewing, (2E)-nonenal is considered the major contributor to the cardboard flavor that arises in aged beer. [17][18][19] (2E)-Nonenal is also one of the off-flavors of aged milled rice. 20) During investigation of the formation of y To whom correspondence should be addressed.…”

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confidence: 99%

Identification and Functional Analyses of Two cDNAs That Encode Fatty Acid 9-/13-Hydroperoxide Lyase (CYP74C) in Rice

Kuroda

Oshima

Kaneda

et al. 2005

Bioscience, Biotechnology, and Biochemistry

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Fatty acid hydroperoxide lyase (HPL), a member of cytochrome P450 (CYP74), produces aldehydes and oxoacids involved in plant defensive reactions. In monocots, HPL that cleaves 13-hydroperoxides of fatty acids has been reported, but HPL that cleaves 9-hydroperoxides is still unknown. To find this type of HPL, in silico screening of candidate cDNA clones and subsequent functional analyses of recombinant proteins were performed. We found that AK105964 and AK107161 (Genbank accession numbers), cDNAs previously annotated as allene oxide synthase (AOS) in rice, are distinctively grouped from AOS and 13-HPL. Recombinant proteins of these cDNAs produced in Escherichia. coli cleaved both 9-and 13-hydroperoxide of linoleic and linolenic into aldehydes, while having only a trace level of AOS activity and no divinyl ether synthase activity. Hence we designated AK105964 and AK107161 OsHPL1 and OsHPL2 respectively. They are the first CYP74C family cDNAs to be found in monocots.

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“…21 It has been reported that lower nonenal concentrations in wort result in improved flavour stability of beer. 7,15 Trans-2-nonenal is very flavour active, especially together with the Strecker aldehyde, furfural or 2-ethyl furfural ethyl ester, formed during fermentation. It is known that metal catalysts, for example copper ions, increase the speed of Strecker degradation and fat oxidation.…”

Section: Introductionmentioning

confidence: 99%

Examination of the Effect of Vitamin E and C Addition on the Beer's ESR Lag Time Parameter

Jeney‐Nagymate

Fodor

2007

Journal of the Institute of Brewing

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The electron spin resonance method can be used to analyse the effect of antioxidant vitamins such as vitamin E and C on the flavour stability of beer. The aim of this study was to examine the effect of vitamin addition on the lag time parameter at different beer production stages. The longest lag time values were measured when the vitamins were added to the wort after cooling. Lower pH value helped improve the lag time value when used with ascorbic acid. When the vitamin E concentration was higher than 4 mg/L at original pH, or the vitamin C concentration was higher than 30 mg/L at lower pH, the lag time was higher than 100 min.

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Flavor Stability

Cited by 71 publications

References 17 publications

Reducing power of hop cultivars and beer ageing

Reducing power of hop cultivars and beer ageing

Identification and Functional Analyses of Two cDNAs That Encode Fatty Acid 9-/13-Hydroperoxide Lyase (CYP74C) in Rice

Examination of the Effect of Vitamin E and C Addition on the Beer's ESR Lag Time Parameter

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