Behavior of mono-, di-, and trihydroxyoctadecenoic acids during mashing and methods of controlling their production

Journal of Bioscience and Bioengineering

Volumn 90, Issue 1, 2000, Pages 69-73

  Kobayashi, Naoyuki ^a   Kaneda, Hirotaka ^a   Kuroda, Hisao ^a   Watari, Junji ^a   Kurihara, Toshio ^a   Shinotsuka, Ken ^a  

^a SAPPORO BREWERIES LTD   (Japan)

Author keywords

Dihydroxyoctadecenoic acid; Lipid oxidation; Mashing; Monohydroxyoctadecenoic acid; Trihydroxyoctadecenoic acid

Indexed keywords

CARBON DIOXIDE; CATALYST ACTIVITY; LIPIDS; OXIDATION; OXYGEN; PH;

DIHYDROXYOCTADECENOIC ACID; MASHING; MONOHYDROXYOCTADECENOIC ACID; TRIHYDROXYOCTADECENOIC ACID;

FATTY ACIDS;

CARBON DIOXIDE; HYDROXY FATTY ACID; LIPOXYGENASE; STEARIC ACID DERIVATIVE;

ARTICLE; BEER; ENZYME ACTIVITY; ENZYME INHIBITION; HIGH TEMPERATURE; LIPID OXIDATION; OXYGEN CONSUMPTION; PH; TASTE;

EID: 0034233148     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(00)80036-5     Document Type: Article

References (23)

1. The foam-destroying effect of some malt lipids, their fate during the malting and brewing process
2. On the fate of some malt lipids during fermentation and storage
3. Role of wort aeration in the brewing process
4. Fatty acids in isomerized hop extracts and gushing
5. Free low molecular weight fatty acids and their ethyl esters as beer aroma compounds and foam inhibitors
6. Formation of aldehydes by oxidation of lipids and their importance as 'off-flavor' components in beer
7. Formation of off-flavor components in beer
8. Flavor stability
9. Formation de trans-2-nonenal par photooxydation des acides octadecenoiques hydroxyles
10. The production of linoleic and linolenic acid hydroperoxides during mashing
11. Behavior of lipid hydroperoxides during mashing
12. Simultaneous determination of mono-, di-, and trihydroxyoctadecenoic acids in beer and wort
13. Free fatty acids in wort and beer
14. Gas chromatographic determination of trihydroxyoctadecenoic acids in beer
15. Enzymatic oxydation of linoleic acid: Formation of bitter-tasting fatty acids
16. Lipoxidases in malting and mashing
17. A customer-oriented approach to the development of a visual and statistical foam analysis
18. Physicochemical characterization of barley lipoxygenase
19. Trihydroxyoctadecenoic acids in beer: Qualitative and quantitative analysis
20. Lipoxygenase werking en bierveroudering
21. Pytooxilipins: The peroxygenase pathway
22. Flavor stability of packaged beer in relation to the oxidation of wort
23. Oxygen uptake during mashing