The stability of flavour constituents in alcoholic beverages

Laws, D. R. J.; Peppard, T. L.

doi:10.1016/0308-8146(82)90074-7

Cited by 5 publications

(10 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Os aldeídos e cetonas presentes em vinhos têm sido pouco estudados e existem poucas informações sobre o papel destes compostos na tipificação de vinhos [9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28] . A literatura registra algumas informações sobre formaldeído, acetaldeído, furfural, 5-hidroximetilfurfural, hexanal, trans-oct-2-enal, trans-non-2-enal, benzaldeído, biacetilo, octan-3-ona, acroleína, β-ionona, damascenona, cujas principais características serão apresentadas a seguir.…”

Section: Compostos Carbonílicos Identificados Em Vinhosunclassified

“…O 5-hidroximetil-furfural também faz parte da fração aromáti-ca do Xerez 24 , um vinho branco muito seco, elaborado no sudoeste da Espanha 48 e de alta graduação alcoólica. Este tipo de vinho também é submetido a processos de envelhecimento estático e/ou dinâ-mico.…”

Section: Furfural E 5-hidroximetil-furfural (Hmf)unclassified

“…Em concentrações superiores a 2,00-4,00 mg L -1 pode conferir um aroma de manteiga ao vinho. Existem evidências de que a produção de biacetilo nos vinhos esteja relacionada principalmente com a variedade da uva 18,24 .…”

Section: Biacetilounclassified

“…De acordo com Laws e colaboradores 24 , uma parte dos CC provenientes da uva é quimicamente reduzida pela levedura durante a fermentação do mosto. Apesar disso, os autores ressaltam que há registros do aumento da concentração de alguns aldeídos como o furfural, o acetaldeído e outros CC de maior massa molar durante a fermentação, estocagem e envelhecimento do vinho, especialmente sob temperaturas elevadas 24 .…”

Section: Acroleínaunclassified

“…Apesar disso, os autores ressaltam que há registros do aumento da concentração de alguns aldeídos como o furfural, o acetaldeído e outros CC de maior massa molar durante a fermentação, estocagem e envelhecimento do vinho, especialmente sob temperaturas elevadas 24 .…”

Section: Acroleínaunclassified

See 4 more Smart Citations

Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos

Azevedo¹,

Reis²,

Silva³

et al. 2007

Quím. Nova

View full text Add to dashboard Cite

Section: Compostos Carbonílicos Identificados Em Vinhosunclassified

Section: Furfural E 5-hidroximetil-furfural (Hmf)unclassified

Section: Biacetilounclassified

Section: Acroleínaunclassified

See 3 more Smart Citations

Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos

Azevedo¹,

Reis²,

Silva³

et al. 2007

Quím. Nova

View full text Add to dashboard Cite

Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer

Clippeleer

Rouck

Cooman

et al. 2010

Journal of the Institute of Brewing

View full text Add to dashboard Cite

In this paper, the involvement of iso-α-acids in the appearance of stale flavour in beer during storage was examined. Flavour instability upon storage, by far the most important quality problem of beer, may be caused by a multitude of reactions, in particular, the degradation of trans-iso-α-acids is pivotal. In order to gain improved understanding of the beer ageing process, the behaviour of the stereoisomers of the bitter acids was studied for the first time in pilot beers at particularly high and low proportions of the trans-iso-α-acids concentration relative to the cis-iso-α-acids concentration. Therefore, pure trans-respectively cis-isomers were required and obtained on a pilot scale by the separation of trans-iso-α-acids as β-cyclodextrin inclusion complexes from a commercial isomerised hop extract, permitting the quantitative dosage to beer in mg/L amounts. The relationship between the storage-induced degradation of these iso-α-acids in authentic beer samples and the increase in staling aldehydes, especially 2-methylpropanal, 2-methylbutanal and 3-methylbutanal, is the subject of further investigations. A remarkable increase in the relative concentration of cis-iso-α-acids was observed in the beers bittered with purified trans-iso-α-acids, which may be ascribed to partial conversion, i.e., reverse isomerisation, of trans-iso-α-acids via α-acids into cis-iso-α-acids. In spite of the trans-specific degradation observed during ageing, the decomposition of these bitter acids leading to volatile carbonyl compounds is of minor importance. Aldehyde formation as a function of forced ageing was irrespective of the mode of bittering, emphasising that malt quality and the brewing process itself are probably the most important factors regarding the flavour instability of beer.

show abstract

Oxygen and its reactions in beer

Kuchel

Brody

Wicker

2006

Packag. Technol. Sci.

View full text Add to dashboard Cite

This review examines contemporary literature available on the deteriorative reactions of oxygen in beer and packaged beer. It attempts to identify the shelf-life factors affected by oxygen, discussing both the reactions and resultant compounds and their role in decreasing the shelf-life of the product. It attempts to determine whether lowering the total package oxygen to near-zero in packaged beer would result in an increased shelf-life.

show abstract

The stability of flavour constituents in alcoholic beverages

Cited by 5 publications

References 51 publications

Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos

Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos

Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer

Oxygen and its reactions in beer

Contact Info

Product

Resources

About