Formation of 3-deoxyglucosone in the malting process

Nobis, Arndt; Röhrig, Anne; Hellwig, Michael; Henle, Thomas; Becker, Thomas; Gastl, Martina

doi:10.1016/j.foodchem.2019.03.144

Cited by 25 publications

(39 citation statements)

References 32 publications

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“…Primary α‐dicarbonyls are formed at steps with a thermal load during beer manufacturing (Bravo et al., 2008). Their increase is reported during malting, mashing, and wort boiling (Nobis et al., 2019). Nobis et al.…”

Section: A Chemical Overview Of Beer Agingmentioning

confidence: 93%

“…Nobis et al. (2019) recently reported that a 3‐DG formation in malting is comparable to its production during mashing and wort boiling, pointing out that at early production stages, these compounds can already affect the quality of the final product as they are precursors of known beer aging indicators. Indeed, the addition of amino‐guanidine (an α‐dicarbonyl trapping agent) before wort boiling and to fresh beer slowed the appearance of stale notes in aged beer (Bravo, Sánchez, Scherer, Herrera, & Rangel‐Aldao, 2002).…”

Section: A Chemical Overview Of Beer Agingmentioning

confidence: 99%

“…Primary αdicarbonyls are formed at steps with a thermal load during beer manufacturing (Bravo et al, 2008). Their increase is reported during malting, mashing, and wort boiling (Nobis et al, 2019). Nobis et al (2019) recently reported that a 3-DG formation in malting is comparable to its production during mashing and wort boiling, pointing out that at early production stages, these compounds can already affect the quality of the final product as they are precursors of known beer aging indicators.…”

Section: F I G U R Ementioning

confidence: 99%

“…Great importance has been given to α‐dicarbonyl compounds in recent studies on beer aging as they contribute to beer flavor instability, and are related to aged flavor (Hellwig, Nobis, Witte, & Henle, 2016; Hellwig, Witte, et al., 2016; Kanzler, Schestkowa, Haase, & Kroh, 2017; Nobis et al., 2019; Rakete, Klaus, & Glomb, 2014; Saison, Schutter, Uyttenhove, Delvaux, & Delvaux, 2009). Primary α‐dicarbonyls are those derived from direct degradation of an Amadori product, where 3‐deoxyglucosone (3‐DG) and 3‐deoxygalactosone (3‐DGal) (formed by 3‐DG isomerization) are the major α‐dicarbonyls in beer and beer intermediate products (Hellwig, Nobis, et al., 2016).…”

Section: A Chemical Overview Of Beer Agingmentioning

confidence: 99%

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Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Mutz

Rosário

Conté-Júnior

2020

Comp Rev Food Sci Food Safe

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Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.

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Section: A Chemical Overview Of Beer Agingmentioning

confidence: 93%

Section: A Chemical Overview Of Beer Agingmentioning

confidence: 99%

Section: F I G U R Ementioning

confidence: 99%

Section: A Chemical Overview Of Beer Agingmentioning

confidence: 99%

See 2 more Smart Citations

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Mutz

Rosário

Conté-Júnior

2020

Comp Rev Food Sci Food Safe

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“…Die Dicarbonylverbindungen entstehen hauptsächlich im Mälzungs-und Würzekochprozess; das 3-DG-Potenzial wird jedoch maßgeblich durch das Malz bestimmt. 6,7) 3-DG kann direkt zu 5-Hydroxymethylfurfural reagieren. Dessen Gehalt zeigt zusammen mit 2-Furfural aus dem Abbau von Fünffachzuckern die thermische Belastung während der Bierherstellung und der Lagerung an.…”

Section: Alterungsrelevante Aldehyde Der Maillard-und Streckerreaktionunclassified

Es braut sich was zusammen

Lehnhardt¹,

Nobis²

2020

Nachr Chem

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On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

et al. 2021

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Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as it delivers to the brewing process various compounds with the potential to compromise the desired flavour characteristics of beer. These include staling aldehydes and their precursors, such as amino acids, reducing sugars, α‐dicarbonyls and bound‐state aldehydes. In general, the content of these compounds depends on barley variety and quality, the malting regime and final malt quality. Malt that represents a low potential for beer staling, i.e. that has low values of Kolbach Index, heat load, colour, LOX activity, Strecker aldehydes, transition metal ions and high antioxidative activity, leads to beer with enhanced flavour stability. However, the consistent production of malt with the desired quality remains challenging. Approaches to achieve this include adjustment of steeping and germination conditions, allowing control of grain modification and thus, the reservoir of aldehydes precursors. Also, the application of alternative kilning technologies may reduce the applied heat load, responsible for the formation of staling aldehydes and triggering development of the oxidising free radical species. This review provides an evaluation of current knowledge on the contribution of the malting process and malt quality to the formation of beer staling aldehydes. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

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Formation of 3-deoxyglucosone in the malting process

Cited by 25 publications

References 32 publications

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Es braut sich was zusammen

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

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