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The Peroxide Challenge Test: A Novel Method for Holistic Near‐Real Time Measurement of Beer Flavour Stability
Author(s) -
Miedl Michaela,
Rogers Peter,
Day Geoff L.,
Clarke Frank M.,
Stewart Graham G.
Publication year - 2011
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.2050-0416.2011.tb00456.x
Subject(s) - hydrogen peroxide , flavour , chemistry , peroxide , electron paramagnetic resonance , process engineering , food science , organic chemistry , nuclear magnetic resonance , physics , engineering
A holistic approach is paramount to reliably measure beer staling. As a consequence, the peroxide challenge test (PCT) was developed as an alternative to electron spin resonance (ESR). The principle of the PCT is to mimic oxidation by titrating beer with hydrogen peroxide. The more hydrogen peroxide a beer can quench, the more resistant it is against oxidation and flavour deterioration. The PCT allows cost effective, near real time, high throughput assessment of beer flavour stability. The PCT is convenient and inexpensive to perform and the results correlate with ESR measurements and the perceived aged character of beer.