Investigations on the Maillard Reaction of Dextrins during Aging of Pilsner Type Beer

Abstract

Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubations and in beer. Twenty-one α-dicarbonyl compounds were identified and quantitated as reactive intermediates. The oxidative formation of 3-deoxypentosone as the precursor of furfural from oligosaccharides was verified. N-Carboxymethylproline and N-formylproline were established as novel proline derived Maillard advanced glycation end products. Formation of N-carboxymethylproline and furfural responded considerably to the presence of oxygen and was positively correlated to aging of Pilsner type beer. The present study delivers an in-depth view on the mechanisms behind the formation of beer relevant aging parameters.

Influence of yeast strain, priming solution and temperature on beer bottle conditioning

“…Concerning off‐flavours, butane‐2,3‐dione (also known as diacetyl) is a vicinal diketone with a very low threshold and a buttery flavour . During primary fermentation, diacetyl is formed as a by‐product from its precursor, the α ‐acetolactate, which is an intermediate in the synthesis of valine from pyruvate . Yeast possesses reductases that reduce diacetyl to the flavour‐inactive compound 2,3‐butanediol .…”

“…22 During primary fermentation, diacetyl is formed as a by-product from its precursor, the -acetolactate, which is an intermediate in the synthesis of valine from pyruvate. 23,24 Yeast possesses reductases that reduce diacetyl to the flavour-inactive compound 2,3-butanediol. 25 The reduction of diacetyl occurs at the end of primary fermentation and during maturation if sufficient yeast is present.…”

Probing Protein Glycation by Chromatography and Mass Spectrometry: Analysis of Glycation Adducts

“…Therefore, this method combines high precision and reliability with relatively low cost requirements. During the recent decade, it’s applicability to the variety of matrices was comprehensively proved [ 128 , 129 , 130 ]. When a less variety of glycation products is supposed to be analyzed, the method can be modified appropriately.…”

Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

“…The main AGE present in beer are pyrraline (0•16-40•00 mg/l) and MG-H1 (0•3-13•7 mg/l) (68) . This beverage also presents AGE precursors such as 3-DG (12•9-136•0 mg/l), among others (69) . In contrast, red wine presents negligible AGE content (17) but 0•5-1•8 mg/l of MGO (70) .…”