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LIBERATION OF STALING ALDEHYDES DURING STORAGE OF BEER
Author(s) -
Barker R. L.,
Gracey D. E. F.,
Irwin A. J.,
Pipasts P.,
Leiska E.
Publication year - 1983
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.2050-0416.1983.tb04216.x
Subject(s) - aldehyde , acetaldehyde , chemistry , food science , organic chemistry , catalysis , ethanol
Trans ‐2‐nonenal, 3‐hydroxynonanal and 3‐hydroxybutanal were isolated from barley and wort and mass spectral evidence for the presence of further hydroxyaldehydes was found. The concentration of free aldehydes in a model solution was found to decrease in the presence of bisulphite. Addition of acetaldehyde to a mixture of aldehyde bisulphite complexes released trans ‐2‐nonenal in preference to other aldehydes. The concentration of sulphite in beer decreased by 66% over four months. This data was combined in a theory in which the papery, cardboard stage of beer staling is ascribed to a decrease in bisulphite concentration and subsequent bisulphite transfer from unsaturated aldehyde bisulphite addition complexes.