The influence of hopping on formation of carbonyl compounds during storage of beer

Journal of the Institute of Brewing

Volumn 117, Issue 1, 2011, Pages 47-54

  Mikyška, Alexandr ^a   Krofta, Karel ^b   Hašková, Danuša ^a   Čulík, Jiří ^a   Čejka, Pavel ^a  

^a Research Institute of Brewing and Malting   (Czech Republic)

^b Chmelarsky Institut   (Czech Republic)

Author keywords

Antioxidants; Beer ageing; Carbonyls; Flavour stability; Free phenolic compounds; Hopping; Polyphenols

Indexed keywords

ANTIOXIDANTS; BEER; CLUSTER ANALYSIS; FERMENTATION; PELLETIZING;

CARBONYLS; COMPOUND FORMATION; HOPPING; PHENOLIC COMPOUNDS; PILOT SCALE; POLYPHENOLS; REDUCING ACTIVITY; SENSORIAL ANALYSIS;

CARBONYL COMPOUNDS;

HUMULUS;

EID: 79956044105     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00442.x     Document Type: Article

References (41)

1. Analytica EBC, 5th edition, European Brewery Convention, Fachverlag Hans Carl: Nurnberg, 1998.
2. Analytica EBC, 5th edition, European Brewery Convention, Fachverlag Hans Carl: Nurnberg, 1998, Method 9.39.
3. Andersen, M., Outtrop, H. and Skibsted, L., Potential antioxidants in beer assessed by spin trapping. J. Agric. Food Chem., 2000, 48, 3106-3111.
4. Araki, S., Kimura, T., Shimizu, Ch., Furusho, S., Takashio, M. and Shinotsuka, K., Estimation of antioxidative activity and its relationship to beer flavour stability. J. Am. Soc. Brew. Chem., 1999, 57, 34-37.
5. Back, W., Franz, O. and Nakamura, T., Das Antioxidative Potenzial von Beer. Brauwelt, 2001, 141(6-7), 209-215.
6. Basařová G., Pivovarsko Sladařská Analytika, Merkanta: Praha 1994.
7. Boivin, P., Malanda, M., Maillard, M. N., Berset, C., Richard, H., Hughes, M., Richard-Forget, F. and Nicolas, J., Role of natural antioxidants of malt in the organoleptic stability of beer. Proc. Eur. Brew. Conv. Congr., Brussels, IRL Press: Oxford, 1995, pp. 159-168.
8. Brautechnische Analysenmethoden, Band II, MEBAK: Freising-Weihenstephan, 1987, 96-97.
9. Callemien, D., Bennani, M., Counet, C. and Collin, S., Which polyphenols are involved in aged beer astringency? Assessment by HPLC and time-intensity method. Proc. Eur. Brew. Conv. Congr., Prague, Fachverlag Hans Carl: Nurnberg, CD-ROM, 2005, pp. 809-814.
10. Čejka, P., Kellner, V., Čulík, J., Horák, T. and Jurková, M., Characterizing a Czech-type beer. Kvasny prum., 2004, 50, 3-11.
11. Čulík, J., Jurková, M., Horák, T. and Kellner, V., Zkušenosti s využitím nových technik plynové chromatografie při analýze senzoricky aktivních látek. Část. II. Stanovení karbonylových sloučenin pomocí derivatizace nebo detekce detektorem GCECD a GC-MS. Využití HPLC při stanovení 2-furfuralu. Kvasny Prum., 1998, 44, 7-11.
12. De Keukeleire, D., Plant Polyphenols, Chemistry, Biology, Pharmacology. Academic Publishers: New York, 1999, pp. 739-760.
13. Dostálek, P. and Karabín, M., Impact of hop polyphenols and antioxidant properties of wort on formation carbonyl compounds during boiling process and storage of beer. Proc. Eur. Brew. Conv. Congr., Venice 2007, Fachverlag Hans Carl: Nurnberg, CD-ROM, 2007, pp. 923-930.
14. Franz, O. and Back, W., Stability index-a new approach to measure the flavour stability of beer. Tech. Q. Master Brew. Assoc. Am., 2003, 40, 20-24.
15. Hughes, P., Reducing power and sulphur compounds implication and function in beer. Cerevisia, 2000, 25, 59-66.
16. Kaneda, H., Kobayashi, N., Furusho, S., Sahara, H. and Koshino, S., Reducing activity and flavour stability of beer. Tech. Q. Master Brew. Assoc. Am., 1995, 32, 90-94.
17. Kaneda, H., Kobayashi, N., Takashio, M., Tamaki, T. and Shinotsuka, K., Beer staling mechanisms. Tech. Q. Master Brew. Assoc. Am., 1999, 36, 41-47.
18. Kaneda, H., Osawa, T., Kawakishi, S., Munekata, M. and Koshino, S., Contribution of carbonyl-bisulfite adducts to beer stability. J. Agric. Food Chem., 1994, 42, 2428-2432.
19. Kautovirta-Noira, A., Virtanen, H., Poyri, S., Lehtinen, P., Nurmi, T., Hartwaal, P., Reinikainen, P., Siirila, J. and Home, S., The increase of antioxidant activity during mashing - does it improve beer flavour stability? Proc. Eur. Brew. Conv. Congr., Prague, Fachverlag Hans Carl: Nurnberg, CD-ROM, 2005, pp. 709-720.
20. Kellner, V., Jurková, M., Čulík, J., Horák, T. and Čejka, P., Some phenolic compounds in Czech hops and beer of Pilsner type. Brewing Science, 2007, Jan/Feb, 5-10.
21. Krofta, K., Mikyška, A. and Hašková, D., Antioxidant characteristics of hops and hop products. J. Inst. Brew., 2008, 114, 160-166.
22. Lermusieau, G., Liégeois, C. and Collin, S., Reducing power of different hop variants. Cerevisia, 2001, 26, 33-41.
23. Liégeois, C., Lermusieau, G. and Collin, S., Measuring antioxidant efficiency of wort, malt and hops against AAPH induced oxidation of an aqueous dispersion of linoleic acid. J. Agric. Food Chem., 2000, 48, 1129-1134.
24. Liu, Y., Gu, X., Tang, J. and Liu, K., Antioxidant activities of hops (Humulus lupulus) and their products. J. Am. Soc. Brew. Chem., 2007, 65, 116-121.
25. Maillard, M. N. and Berset, C., Evolution of antioxidant activity during kilning: Role of insoluble bound phenolic acids of barley and malt. J. Agric. Food Chem., 1995, 43, 1789-1793.
26. Mikyška, A., Hašková, D., Horák, T. and Jurková, M., Impact of hop raw material type on antioxidant behaviour of beer. Kvasny Prum., 2010, 56, 294-302.
27. Mikyška, A., Hrabák, M., Hašková, D. and Šrogl, J., The role of malt and hop polyphenols in beer quality, flavour and haze stability. J. Inst. Brew., 2002, 108, 78-85.
28. Mikyška, A., Hašková, D. and Prokeš, J., Antiradical properties of malt accessed by EPR methods. Proc. Eur. Brew. Conv. Congr., Prague, Fachverlag Hans Carl: Nürnberg, CD-ROM, 2005, pp. 764-773.
29. Mikyška, A., Krofta, K. and Hašková, D., Evaluation of antioxidant properties of hop and hop products. Kvasny Prum., 2006, 52, 214-218
30. Mikyška, A., Krofta, K. and Hašková, D., Evaluation of antioxidant properties of raw hop and hop products. In: Acta Horticulturae (ISHS) 778. D. Havkin-Frenkel, Ed., Leuven International Society for Horticultural Science: Leuven, 2008, pp. 97-110.
31. Nakamura, T., Franz, O. and Back, W., pH dependence of radical scavenging activity of polyphenols, phenolic acid and sulfite. Proc. Eur. Brew. Conv. Congr., Budapest, Fachverlag Hans Carl: Nurnberg, CD-ROM, 2001, pp. 612-620.
32. Narziss, L., Reicheneder, E. and Lustig, S., Oxygen optimisation in wort preparation. Brauwelt Int., 1989, 3, 238, 240, 242, 244, 246-248, 250.
33. Narziss, L., Miedaner, H, Eichhorn, P. and Lustig, S., Technologische Faktoren der Geschacksstabilitat. Mittel. Oster. Getr. Inst., 1997, 5/6, 52-64.
34. Nyborg, M., Outtrup, H. and Dreyer, T., Investigations of the protective mechanism of sulfite against beer staling and formation of adducts with trans-2-Nonenal. J. Am. Soc. Brew. Chem., 1999, 57, 24-28.
35. Ojala, M., Kotiaho, T., Siirila J. and Sihvonen, M-L., Analysis of aldehydes and ketones from beer as PFBOA derivatives. Talanta, 1994, 41, 1297-1309.
36. Sieberle, P. and Komarek, D., Staling of beer aroma: A longknown, but still unresolved challenge in brewing science. Proc. Eur. Brew. Conv. Congr., Prague, Fachverlag Hans Carl: Nurnberg, CD-ROM, 2005, pp. 661-675.
37. Ushida, M. and Ono, M, Improvement of oxidative flavour stability of beer-Role of OH-radicals in beer oxidation. J. Am. Soc. Brew. Chem., 1996, 54, 198-204.
38. Ushida, M., Suga, S. and Ono, M., Improvement of oxidative flavour stability of beer- Rapid prediction method for beer flavour stability by electron spin resonance spectroscopy. J. Am. Soc. Brew. Chem., 1996, 54, 205-211.
39. Wackerbauer, K. and Hardt, R., Radikalreaktionen und die Geschacksstabilitat des Bieres. Brauwelt, 1996, 136(40/41), 1880-1889.
40. Walters, M. T., Heasman, A. P. and Hughes, P. S., Comparison of (+)-catechin and ferulic acid as natural antioxidants and their impact on beer flavour stability. Part 1: Forced-aging. J. Am. Soc. Brew. Chem., 1997, 55, 83-89.
41. Walters, M. T., Heasman, A. P. and Hughes, P. S., Comparison of (+)-catechin and ferulic acid as natural antioxidants and their impact on beer flavour stability. Part 2: Extended storage trials. J. Am. Soc. Brew. Chem., 1997, 55, 91-98.