Nonoxidative Mechanism for Development of<i>Trans</i>-2-Nonenal in Beer

Lermusieau, Guillaume; Noël, Sophie; Liégeois, Catherine; Collin, Sonia

doi:10.1094/asbcj-57-0029

Cited by 61 publications

(87 citation statements)

References 5 publications

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“…Both malt and hops are sources of beer polyphenol substances and the quality of raw materials can affect sensory stability 5,23 . Dependence of reducing activity and beer flavour stability based on the malt polyphenol content and composition has been reported by some authors 5,19,30 , and the significant effect of hop polyphenols on reducing activity and stale flavour carbonyl formation in beer was demonstrated by other authors 22,23,32 . Beer flavour deterioration depends on both the quantity and the quality of polyphenols in beer [52][53][54] and the protective action of polyphenols is important especially during mashing 19 and wort boiling 19,32 , which are probably the determining steps in beer flavour stability 32 .…”

Section: -2863(9'8-32mentioning

confidence: 76%

The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

Mikyška

Hrabák

Hašková

et al. 2002

Journal of the Institute of Brewing

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Pilot-scale brewing trials of a 12°P pale lager beer were conducted to look at the effect of a modified dose of hop and malt polyphenols on haze, flavour quality, and stability. Results confirmed that malt polyphenols, and particularly hop polyphenols, in the course of wort boiling, improved reducing activity values and the carbonyl content in fresh and stored beers. Hop polyphenols significantly increased reducing activity and decreased the formation of carbonyls (TBA value) in fresh and stored beer. Reduced content of malt polyphenols, combined with the use of hop CO 2 extract, caused an increase in the TBA value in beer. PVPP stabilized beers tended to be lower in reducing activity. Both malt and hop polyphenols affected the intensity of "harsh taste" in fresh beers and a significant influence from PVPP stabilization of beer was not observed. The staling degree of forcedaged beers depended on the polyphenol content in the brewhouse. Both hop and malt polyphenols had a positive impact on flavour stability. PVPP treatment of beer had a positive effect on the flavour stability of heat-aged beers. Polyphenols, especially hop polyphenols, slowed down flavour deterioration during the nine month storage period, but the primary effect was seen during the first four months of storage. Storage trials did not show any unambiguous effects for PVPP stabilization on beer flavour stability. Results confirmed the negative impact of malt and hop polyphenols on haze stability, and PVPP stabilization minimized differences in shelf life prediction values between beers prepared with the modified dose of polyphenols.

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Section: -2863(9'8-32mentioning

confidence: 76%

The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

Mikyška

Hrabák

Hašková

et al. 2002

Journal of the Institute of Brewing

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“…trans-2-Nonenal is associated with a cardboard off-flavor; it is formed from the oxidative degradation of lipids, and it is believed to be liberated from protein adducts during beer storage (32). The increase of phenylacetaldehyde upon forced aging supports the importance of Strecker degradation of phenylalanine and its role on beer flavor deterioration.…”

mentioning

confidence: 94%

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

Bravo

Herrera

Scherer

et al. 2008

J. Agric. Food Chem.

133

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With the aim of determining the formation of R-dicarbonyl intermediates during beer aging on the shelf, R-dicarbonyls were identified and quantified after derivatization with 1,2-diaminobenze to generate quinoxalines. The sensory effects of R-dicarbonyls were evaluated by the quantification of key Strecker aldehydes and by GC-olfactometry (GCO)analysis of beer headspace using solid phase microextraction. Four R-dicarbonyls, reported here for the first time, were detected in fresh and aged beers, three were derived from the 2,3-enolization pathway of mono-and disaccharides, and the fourth was derived from the epimerization of 3-deoxy-2-hexosulose. Ten R-dicarbonyls were quantified during beer processing and during different periods of beer aging at 28°C. The aging periods were from 15 to 105 days. During beer aging, 1-deoxydiuloses were produced and degraded, while 1,4-dideoxydiuloses were produced at the highest rates. The GCO analysis indicated that forced beer aging increased the amounts of furaneol, trans-2-nonenal, and phenylacetaldehyde. The blockage of R-dicarbonyls inhibited the accumulation of sensory-active aldehydes in the beer headspace.

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“…Flavor stability of beer is mainly dependent on the oxygen uptake during production, filtration and bottling 8,9,27,33,40,41,59 . In addition, thermal treatment of wort [12][13][14]47 , pH-value 17,19,21,28 , and storage conditions 4,21,24,69 have been shown to have a significant influence on flavor stability.…”

Section: Introductionmentioning

confidence: 99%

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

Herrmann¹,

Klotzbücher

Wurzbacher

et al. 2010

Journal of the Institute of Brewing

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J. Inst. Brew. 116(1), 41-48, 2010During the last years changes in aging indicators have been observed, supposedly resulting from modern brewing technology. The Research Brewery Weihenstephan (Forschungsbrauerei Weihenstephan) offers excellent opportunities for comparing different modern wort boiling systems under semi-industrial conditions. Employing three different boiling systems, nine brews were produced. The resulting worts were compared regarding the most common wort parameters. Furthermore the influence of the different boiling systems on aging indicators in the resulting beers was analyzed using a newly developed mass spectrometry-based method. The decrease in the total amount of aging indicators in industrial beers over the last years is very likely the result of lower thermal intake in modern brewhouse equipment. The total amount of aging indicators is sufficient to describe the differences in modern boiling systems. In summary, 2-furfural dominates all other indicators in terms of thermal influence. 2-Furfuryl ethyl ether can be suggested as good indicator of aging as postulated by Eichhorn, whereas β-damascenone is questionable as an aging indicator. Supplementary experiments were carried out to investigate the role of the aging indicators as stale flavour components. Because of synergistic effects, many stale flavour compounds act as aroma compounds and not only as indicators.

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Nonoxidative Mechanism for Development ofTrans-2-Nonenal in Beer

Cited by 61 publications

References 5 publications

The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

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