Further Studies on the Staling of Beer

Grigsby, J.H.; Palamand, S. R.; Hardwick, W. A.

doi:10.1080/00960845.1975.12006560

Cited by 3 publications

(5 citation statements)

References 3 publications

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“… A yeast strain with a larger cellular volume should be used, which appears to promote a higher pH further downstream . A higher beer pH generally leads to prolonged flavor stability, because it increases iso-α-acid stability, reduces oxidation of higher alcohols, and reduces protonation of the superoxide radical to the much more reactive perhydroxyl radical. ,,− Moreover, the binding of aldehydes in imine adducts is enhanced at a higher pH . Furthermore, improved flavor stability might also be related to the higher ploidy of the larger yeast cells …”

Section: Practical Measures To Reduce Aldehyde Staling In Beermentioning

confidence: 99%

On the Origin of Free and Bound Staling Aldehydes in Beer

Baert

Clippeleer

Hughes

et al. 2012

J. Agric. Food Chem.

148

218

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The chemistry of beer flavor instability remains shrouded in mystery, despite decades of extensive research. It is, however, certain that aldehydes play a crucial role because their concentration increase coincides with the appearance and intensity of "aged flavors". Several pathways give rise to a variety of key flavor-active aldehydes during beer production, but it remains unclear as to what extent they develop after bottling. There are indications that aldehydes, formed during beer production, are bound to other compounds, obscuring them from instrumental and sensory detection. Because freshly bottled beer is not in chemical equilibrium, these bound aldehydes might be released over time, causing stale flavor. This review discusses beer aging and the role of aldehydes, focusing on both sensory and chemical aspects. Several aldehyde formation pathways are taken into account, as well as aldehyde binding in and release from imine and bisulfite adducts.

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Section: Practical Measures To Reduce Aldehyde Staling In Beermentioning

confidence: 99%

On the Origin of Free and Bound Staling Aldehydes in Beer

Baert

Clippeleer

Hughes

et al. 2012

J. Agric. Food Chem.

148

218

View full text Add to dashboard Cite

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“…Ethylene production in the later stage of beer oxidation might be related to color development. However, Grigsby et al (1974) indicated that it was an indication of only a part of the entire staling process.…”

Section: Resultsmentioning

confidence: 93%

“…There was no change in pH during storage. Grigsby et al (1974) reported that by raising the pH, the rate of formation of certain staling products by esterification and by dehydration which were indicative of certain aspects of staling was diminished. In this study no relationship between ethylene formation or color development and pH of the beer was indicated.…”

Section: Resultsmentioning

confidence: 96%

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Ethylene Production in Staling Beer

Lynch

Seo

1987

Journal of Food Science

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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

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“…Bottled oxygen has long been considered the main source of staling (Narziss, 1987), but no signifficant difference in trans-2-nonenal concentration has been observed after aging between oxygen-receiving and oxygen-free beers (Collin et al, 1997;Lermusieau et al, 1999). Grigsby et al (1974) have shown that samples stored with higher levels of oxygen do develop a more pronounced oxidized character, but the chief flavor change is the appearance of a sweet, caramelized note, quite different from the cardboard character usually associated with beer staling. Moreover, 18 O 2 appears not to incorporate into the carbonyl fraction, indicating that the cardboard flavor in beer is not due to lipid oxidation in the bottle (Collin et al, 1997;Lermusieau et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Release of Deuterated Nonenal during Beer Aging from Labeled Precursors Synthesized in the Boiling Kettle

Noël

Liégeois

Lermusieau

et al. 1999

J. Agric. Food Chem.

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The use of labeled nonenal enabled the demonstration that the appearance of the cardboard flavor in finished beer comes from lipid auto-oxidation during wort boiling and not from lipoxygenasic activity during mashing. Free trans-2-nonenal produced by linoleic acid auto-oxidation in the kettle disappears, owing to retention by wort amino acids and proteins. This binding linkage protects trans-2-nonenal from yeast reduction but is reversible, allowing release of the compound at lower pH during aging. Labeled trans-2-nonenal is detected after aging when deuterated precursors form in the boiling kettle. The amount of alkenal released correlates with the concentration of reversible associations in the pitching wort. This work brings new illumination to the formation of trans-2-nonenal and overturns many previous hypotheses. It also explains why a reduction in the beer pH intensifies the cardboard flavor.

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Further Studies on the Staling of Beer

Cited by 3 publications

References 3 publications

On the Origin of Free and Bound Staling Aldehydes in Beer

On the Origin of Free and Bound Staling Aldehydes in Beer

Ethylene Production in Staling Beer

Release of Deuterated Nonenal during Beer Aging from Labeled Precursors Synthesized in the Boiling Kettle

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