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Radicaloid‐Type Oxidative Decomposition Of Beer Bittering Agents Revealed
Author(s) -
Huvaere Kevin,
Andersen Mogens L.,
Olsen Karsten,
Skibsted Leif H.,
Heyerick Arne,
De Keukeleire Denis
Publication year - 2003
Publication title -
chemistry – a european journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.687
H-Index - 242
eISSN - 1521-3765
pISSN - 0947-6539
DOI - 10.1002/chem.200305050
Subject(s) - electron paramagnetic resonance , radical , chemistry , oxygen , photochemistry , flavor , spin trapping , decomposition , spectroscopy , hop (telecommunications) , electrolysis , organic chemistry , computer network , biochemistry , physics , electrode , nuclear magnetic resonance , quantum mechanics , computer science , electrolyte
trans ‐Isohumulones, dihydroisohumulones, tetrahydroisohumulones, and humulinones, which are important hop‐derived flavor components of beer, were found, by using electrolysis of organic solutions, to be stable against oxidation, like weak acids; however, they are readily oxidized in their anionic forms as present in beer. Oxygen‐ and carbon‐centered radicals were formed by oxidation and identified by using spin trapping under aerobic and anaerobic conditions, followed by EPR (electron paramagnetic resonance) spectroscopy. Generated radicals were reactive, most likely degrading into products lacking the tricarbonyl chromophore; this is typical of five‐membered‐ring hop derivatives. Thus, flavor‐active beer constituents may degrade oxidatively in the absence of oxygen, thereby leading to reaction products that escape UV detection.