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OXIDATIVE DEGRADATION OF ISOHUMULONES IN RELATION TO FLAVOUR STABILITY OF BEER
Author(s) -
Hashimoto Naoki,
Eshima Tadashi
Publication year - 1979
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1979.tb06843.x
Subject(s) - chemistry , flavour , degradation (telecommunications) , oxidative phosphorylation , ferrous , sodium ascorbate , double bond , sodium , organic chemistry , food science , biochemistry , ascorbic acid , telecommunications , computer science
Isohumulones undergo oxidative degradation in bottled beer during shelf storage to give volatile compounds including 2‐alkanones with chain lengths of C 3 to C 11 , alkanals with chain lengths of C 2 to C 10 2‐alkenals of C 4 to C 7 or more and 2,4‐alkadienals of C 6 to C 7 . Since some resultant aldehydes are involved in the formation of stale aldehydes, very high levels of isohumulones in beer may cause considerable staling of beer flavour. Isohumulones were decomposed to these carbonyl compounds more easily than their derivatives, such as di‐ or tetrahydroisohumulones and humulinic acids, because the double bond or carbonyl group of the isohexenoyl side chain of the isohumulone molecule is involved in this degradation. This oxidation of isohumulones was greatly suppressed by addition of 300 ppm of sodium ascorbate or 40 ppm of ferrous ion.