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Detection of Chemiluminescence Produced during Beer Oxidation
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.tb05260.x
Subject(s) - chemiluminescence , ascorbic acid , chemistry , incubation , food science , atmospheric oxygen , nitrogen , chromatography , oxygen , organic chemistry , biochemistry
Chemiluminescence (CL) produced in beer was detected using the single photoelectron counting system. CL production did not occur in a nitrogen atmosphere but did occur in air and was dependent on incubation temperatures. It was inhibited by the addition of ascorbic acid. CL analysis should provide useful information in the study of oxidative deterioration of beer.