Oxidative Destruction Analysis of Beer and Intermediates.

Šavel, J.; Zdvihalová, D.; Prokopová, M.

doi:10.18832/kp1997009

Cited by 3 publications

(4 citation statements)

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“…28 -31 Oxidative destruction analysis (ODA) is based on the changes in physical, chemical and sensory beer attributes after peroxodisulfate oxidation of beer. 29,30 Previously we exploited the thermal decomposition of K 2 S 2 O 8 to describe the radical scavenging properties of wine 27 and the acceleration of beer aging. 28 -31 Peroxodisulfate converts amino acids and alcohols into aldehydes with the same or reduced carbon chain, which can be considered as a result of radical reactions.…”

Section: Introductionmentioning

confidence: 99%

Thermally initiated radical reactions of K2S2O8: EPR spin trapping investigations

et al. 2000

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The thermally initiated decomposition of K2S2O8 radical initiator coupled with EPR spin trapping represents a very powerful source of reactive free radicals which can be effectively used to initiate and to monitor various radical processes, as we were able to demonstrate in the characterization of the antioxidant properties of wine samples. The spin trapping agent α‐phenyl‐N‐tert‐butylnitrone (PBN) is a very effective trap, but with low selectivity. 5,5‐Dimethyl‐1‐pyrroline‐N‐oxide (DMPO), which has higher selectivity and a very pronounced dependence of adduct formation on the temperature (the formal activation energy of ·DMPO–OH formation is 81.1 kJ mol−1), offers more advantages. In pure aqueous solutions, formation of the ·DMPO–OH adduct dominates. In mixed water–ethanol solvents, carbon‐centred DMPO radical adducts are increasingly evident with higher CH3CH2OH ratios, and at very high ethanol ratios the formation of ·DMPO–OOR adduct prevails. Copyright © 2000 John Wiley & Sons, Ltd.

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Section: Introductionmentioning

confidence: 99%

Thermally initiated radical reactions of K2S2O8: EPR spin trapping investigations

et al. 2000

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“…Beer oxidation using oxidation agents was called destructive analysis of beer (ODA), to highlight the different changes in the properties of beer after model oxidation of beer. The typical attributes of beer aging were observed after storage with the addition of potassium or ammonium peroxodisulfate [6]. They comprises increased color, turbidity and a significant presence of aged smell and taste.…”

Section: Absorption Spectra Of Volatile Compounds Of Maltose Andmentioning

confidence: 99%

“…Techniky oxidace roztoků piva oxidačními činidly využívá oxidačně destrukční analýza piva (ODA), která upozornila na rozdílné změny vlastností piva po přídavku oxidačních činidel. Po skladování piva s přídavkem peroxodisíranu draselného, nebo amonného se prokázaly všechny typické znaky rychlého stárnutí piva, jako jsou zvýšená barva, tvorba zákalu i výrazný výskyt cizí vůně a chuti [6].…”

Section: Absorpční Spektra Těkavých Látek Po Oxidaci Maltosy a Nealkounclassified