Profiling of Hop-Derived Flavan-3-ols from Lager Beer in Relation to Hopping Technology

Aron, Patricia M.; Shellhammer, Thomas H.

doi:10.1094/asbcj-2017-3149-01

Cited by 4 publications

(3 citation statements)

References 29 publications

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“…The pH of the environment is important for the equilibrium state of these compounds since it is known that the structure at pH closer to alkaline zones leads to the transformation and further degradation of catechins and catechin oligomers, which affects the color, taste, and appearance of beer [21]. It is noted that catechin derivatives were found in beer in the form of (+)catechin and (−)epigallocatechin in low amounts [76,77]. Some data suggest the significance of flavonoid configurations with respect to the sensory properties they present.…”

Section: Discussionmentioning

confidence: 99%

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

et al. 2022

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Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.

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Section: Discussionmentioning

confidence: 99%

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

et al. 2022

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“…1 Inhibition of oxidation in beer during storage has been widely studied by investigating the reaction mechanism and antioxidative capacity of beer components, such as sulfite, which is produced by the yeast during fermentation, and polyphenols, which are derived from malt and hops. 2 In the present study, we investigate the reaction mechanisms of protein-derived thiols in beer in order to assess their suggested role as antioxidants in beer. 3−5 Oxidative reactions in beer lead not only to flavor changes but also to loss of colloidal stability by creating unwanted haze, and it is therefore important for breweries to have industrially applicable tools to control oxidation of beer.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Oxidation typically occurs initially in beer in the presence of oxygen while Maillard reactions occur later during storage . Inhibition of oxidation in beer during storage has been widely studied by investigating the reaction mechanism and antioxidative capacity of beer components, such as sulfite, which is produced by the yeast during fermentation, and polyphenols, which are derived from malt and hops . In the present study, we investigate the reaction mechanisms of protein-derived thiols in beer in order to assess their suggested role as antioxidants in beer. − …”

Section: Introductionmentioning

confidence: 99%

Kinetic Models for the Role of Protein Thiols during Oxidation in Beer

Andersen

Gundermann

Danielsen

et al. 2017

J. Agric. Food Chem.

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Thiol-containing proteins have been suggested to have antioxidative properties in beer. A kinetic model has been setup for the reactivity of thiols during early stages of oxidative degradation of beer. Kinetic analysis based on the proposed reaction mechanism allowed evaluation of the relative reactivity of beer components, such as bitter acids from hops and polyphenols. The rate constants for the reaction of 1-hydroxyethyl radicals, which are generated during radical mediated oxidation of ethanol in beer, with hop bitter acids and thiols were very similar, and the concentration of these compounds in beer is therefore essential for the relative reactivity. For a standard pilsner beer with 35 international bitter units with typical concentrations of thiols and hop bitter acids, thiols were found to react with ca. 9% of 1-hydroxyethyl radicals, while bitter acids from hops accounted for ca. 88% of the reaction with 1-hydroxyethyl radicals. Polyphenols were not found to account for any major part of the reaction with 1-hydroxyethyl radicals due to low reaction rates and low concentrations in pilsner beer compared to the other components. The kinetic model suggests that the concentration of thiols has to be increased in order to contribute with any significant antioxidative protection and that the fate of thiols during oxidation must be considered since some thiol oxidation products may induce further damage.

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A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles

Carvalho

Guido

2022

Food Chemistry

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Profiling of Hop-Derived Flavan-3-ols from Lager Beer in Relation to Hopping Technology

Cited by 4 publications

References 29 publications

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

Kinetic Models for the Role of Protein Thiols during Oxidation in Beer

A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles

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