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Article

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

Adriana Bravo*^†, Julio C. Herrera^‡, Erika Scherer^†, Yon Ju-Nam^†, Heinrich Rübsam^†, Jorge Madrid^‡, Carsten Zufall^† and Rafael Rangel-Aldao^†^§

Unidad de Investigaci

n e Innovaci

n, Empresas Polar, 4ta. Transv. de Los Cortijos de Lourdes, Caracas 1071, Venezuela, and Departamento de Qu

mica and Departamento de Biolog

a Celular, Universidad Sim

n Bol

var, Apartado 89000, Caracas 1080A, Venezuela

J. Agric. Food Chem., 2008, 56 (11), pp 4134–4144

DOI: 10.1021/jf703696p

Publication Date (Web): May 8, 2008

* Corresponding author. Tel.: +58 212 202 3905 ; fax: +58 212 202 3065; e-mail: adriana.bravo@empresas-polar.com.

†

Unidad de Investigacin e Innovacin, Empresas Polar.

‡

Departamento de Qumica, Universidad Simn Bolvar.

Departamento de Biologa Celular, Universidad Simn Bolvar.

Abstract

With the aim of determining the formation of α-dicarbonyl intermediates during beer aging on the shelf, α-dicarbonyls were identified and quantified after derivatization with 1,2-diaminobenze to generate quinoxalines. The sensory effects of α-dicarbonyls were evaluated by the quantification of key Strecker aldehydes and by GC-olfactometry (GCO)analysis of beer headspace using solid phase microextraction. Four α-dicarbonyls, reported here for the first time, were detected in fresh and aged beers, three were derived from the 2,3-enolization pathway of mono- and disaccharides, and the fourth was derived from the epimerization of 3-deoxy-2-hexosulose. Ten α-dicarbonyls were quantified during beer processing and during different periods of beer aging at 28 °C. The aging periods were from 15 to 105 days. During beer aging, 1-deoxydiuloses were produced and degraded, while 1,4-dideoxydiuloses were produced at the highest rates. The GCO analysis indicated that forced beer aging increased the amounts of furaneol, trans-2-nonenal, and phenylacetaldehyde. The blockage of α-dicarbonyls inhibited the accumulation of sensory-active aldehydes in the beer headspace.

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Published In Issue June 11, 2008
Article ASAPMay 08, 2008
Received: December 18, 2007
Accepted: March 15, 2008
Revised: March 05, 2008

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Article

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

Abstract

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History

Recommend & Share

Related Content

Flavor Enhancement of Chicken Broth from Boiled Celery Constituents

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