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Evaluation of Beer Deterioration by Chemiluminescence
Author(s) -
KANEDA HIROTAKA,
KANO YUKINOBU,
KAMIMURA MINORU,
OSAWA TOSHIHIKO,
KAWAKISHI SHUNRO
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03937.x
Subject(s) - chemiluminescence , flavor , food science , chemistry , incubation , degree (music) , intensity (physics) , chromatography , biochemistry , physics , quantum mechanics , acoustics
The application of chemiluminescence (CL) analysis for the evaluation of staling beer was studied. Commercial Japanese lager beer was stored at 30°C, 37°C, and 60°C and its CL generation was analyzed at 60°C. The CL production was accelerated to a greater degree and its intensity reached maximum level more rapidly with increase in incubation temperature and/or time. The sum of the CL intensity for the first 1 hr showed a good relationship with staling degree in mean flavor panel scores. Therefore, CL determination may be useful for evaluating oxidation deterioration of beer.