Improvement for oxidative flavor stability of beer - Role of OH-radical in beer oxidation

Journal of the American Society of Brewing Chemists

Volumn 54, Issue 4, 1996, Pages 198-204

  Uchida, M ^a   Ono, M ^a  

^a SUNTORY LTD   (Japan)

Author keywords

Beer oxidation; Electron spin resonance spectroscopy; Endogenous antioxidant activity; Hydrogen peroxide; Hydroxyl radical

Indexed keywords

EID: 4243101889     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Bamforth, C. W., Muller, R. E., and Walker, M. D. Oxygen and oxygen radicals in malting and brewing: A review. J. Am. Soc. Brew. Chem. 51:79-88, 1993.
2. Bamforth, C. W., and Parsons, R. New Procedures to improve the flavor stability of beer. J. Am. Soc. Brew. Chem. 43:197-202, 1985.
3. Barker, R. L., Gracey, D. E. F., Irwin, A. J., Pipasts, P., and Leiska, E. Liberation of staling aldehydes during storage of beer. J. Inst. Brew. 89:411-415, 1983.
4. Blockmans, C., Heilporn, M., and Masschelein, C. A. Scope and limitations of enzymatic deoxygenating methods to improve flavor stability of beer. J. Am. Soc. Brew. Chem. 45:85-90, 1987.
5. Brewer, J. D., and Fenton M. S. The formation of sulfur dioxide during fermentation. Proc. Conv. Inst. Brew. Aust. N.Z. Sect. 16:155-164, 1980.
6. Chapon, L., Chapon, S., and Djeuga, N. Free sulfite in beers: Kinetic studies. J. Am. Soc. Brew. Chem. 40:31-39, 1982.
7. Drost, B. W., van den Berg, R., Freijee, F. J. M., van der Velde, E. G., and Hollemans, M. Flavor stability. J. Am. Soc. Brew. Chem. 48:124-131, 1990.
8. Drost, B. W., van Eerde, P., Hoekstra, S. F., and Strating, J. Fatty acids and staling of beer. Proc. Congr. Eur. Brew. Conv. 13:451-458, 1971.
9. Finkelstein, E., Rosen, G. M., and Rauckman, E. J. Spin trapping of superoxide and hydroxyl radical: Practical aspects. Arch. Biochem. Biophys. 200:1-16, 1980.
10. Gracey, D. E. F., Barker, R. L., Irwin, A. J., Pipasts, P., and Leiska, E. Chemical equilibrium of beer flavor stability. Proc. Inst. Brew. Aust. N.Z. Sect. 18:50-58, 1984.
11. Gray, P. P., and Sone, I. Trace metal chelation in beer with EDTA. Am. Soc. Brew. Chem., Proc. 1960, pp. 166-174.
12. Halliwell, B., and Gutteridge, J. M. C. Oxygen toxicity, oxygen radicals, transition metals, and disease. Biochem. J. 219:1-14, 1984.
13. Hashimoto, N. Flavor stability of packaged beers. In Brewing Science. J. R. A. Pollock, Ed. Academic Press, London. Vol. 2, pp. 348-405, 1981.
14. Hashimoto, N., and Eshima, T. Composition and pathways of formation of stale aldehydes in bottled beer. Proc. Am. Soc. Brew. Chem. 35:145-150, 1977.
15. Hashimoto, N., and Kuroiwa, Y. Proposed pathways for the formation of volatile aldehydes during storage of bottled beer. Proc. Am. Soc. Brew. Chem. 33:104-111, 1975.
16. Inoue, S., and Kawanishi, S. ESR evidence for superoxide, hydoxyl radicals and singlet oxygen produced from hydrogen peroxide and nickel (II) complex of glycylglycyl-L-histidine. Biochem. Biophys. Res. Commun. 159:445-451, 1989.
17. Irwin, A. J., Barker, R. L., and Pipasts, P. The role of copper, oxygen, and polyphenols in beer flavor instability. J. Am. Soc. Brew. Chem. 49:140-149, 1991.
18. Jamieson, A. M., and van Gheluwe, G. E. A. Identification of a compound responsible for cardboard flavor in beer. J. Am. Soc. Brew. Chem. 28:192-197, 1970.
19. Kaneda, H., Kano, Y., Kamimura, M., Kawakishi, S., and Osawa, T. A study of beer staling using chemiluminescence analysis. J. Inst. Brew. 97:105-109, 1991.
20. Kaneda, H., Kano, Y., Kamimura, M., Osawa, T., and Kawakishi, S. Detection of chemiluminescence produced during beer oxidation. J. Food Sci. 55:881-882, 1990.
21. Kaneda, H., Kano, Y., Kamimura, M., Osawa, T., Kawakishi, S., and Kamada, K. The role of free radicals in beer oxidation. J. Am. Soc. Brew. Chem. 47:49-53, 1989.
22. Kaneda, H., Kano, Y., Kamimura, M., Osawa, T., Kawakishi, S. and Koshino, S. Evaluation of beer deterioration by chemiluminescence. J. Food Sci. 55:1361-1364, 1990.
23. Kaneda, H., Kano, Y., Kamimura, M., Osawa, T., Ramarathnam, N., Kawakishi, S., and Kamada, K. Detection of free radicals in beer oxidation. J. Food Sci. 55:885-888, 1988.
24. Kaneda, H., Osawa, T., Kawakishi, S., Munekata, M., and Koshino, S. Contribution of carbonyl-bisulfite adducts to beer stability. J. Agric. Food. Chem. 42:2428-2432, 1994.
25. Meilgaard, M. C. Stale flavor carbonyls in brewing. Brew. Dig. 47(4):48-57, 1972.
26. Narziss, L. Centenary review: Technological factors of flavor stability. J. Inst. Brew. 92:346-353, 1986.
27. Narziss, L., Miedaner, H., Graf, H., Eichhorn, P., and Lustig, S. Technological approach to improve flavor stability. Tech. Q. Master Brew. Assoc. Am. 30:48-53, 1993.
28. Nordlöv, H., and Winell, B. Beer flavor stabilization by interaction between bisulfite and trans-2-nonenal. Proc. Congr. Eur. Brew. Conv. 19:271-278, 1983.
29. Ozawa, T. Radiation. Protein, Nucleic Acid Enzym. 33:2811-2817, 1988.
30. Stenroos, L., Wang, P., Siebert, K., and Meilgaard, M. Origin and formation of 2-nonenal in heated beer. Tech. Q. Master Brew. Assoc. Am. 13:227-232, 1976.
31. Uchida, M., Suga, S., and Ono, M. Improvement for oxidative flavor stability of beer-Rapid prediction method for beer flavor stability by electron spin resonance spectroscopy. J. Am. Soc. Brew. Chem. 54:205-211, 1996.