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首页> 外文期刊>Journal of the Institute of Brewing >Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer
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Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer

机译：跳频技术对啤酒中储存的醛类外观的影响

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摘要

In this paper, the involvement of iso-a-acids in the appearance of stale flavour in beer during storage was examined. Flavour instability upon storage, by far the most important quality problem of beer, may be caused by a multitude of reactions, in particular, the degradation of frans-iso-a-acids is pivotal. In order to gain improved understanding of the beer ageing process, the behaviour of the stereoisomers of the bitter acids was studied for the first time in pilot beers at particularly high and low proportions of the trans-iso-a-acids concentration relative to the cis-iso-a-acids concentration. Therefore, pure trans- respectively cw-iso-mers were required and obtained on a pilot scale by the separation of trans-iso-a-acids as (3-cyclodextrin inclusion complexes from a commercial isomerised hop extract, permitting the quantitative dosage to beer in mg/L amounts. The relationship between the storage-induced degradation of these iso-a-acids in authentic beer samples and the increase in staling aldehydes, especially 2-methylpropanal, 2-methylbutanal and 3-methylbu-tanal, is the subject of further investigations. A remarkable increase in the relative concentration of cw-iso-a-acids was observed in the beers bittered with purified trans-iso-a-acids, which may be ascribed to partial conversion, i.e., reverse isomer-isation, of frans-iso-a-acids via a-acids into cw-iso-a-acids. In spite of the trans-specific degradation observed during ageing, the decomposition of these bitter acids leading to volatile carbonyl compounds is of minor importance. Aldehyde formation as a function of forced ageing was irrespective of the mode of bittering, emphasising that malt quality and the brewing process itself are probably the most important factors regarding the flavour instability of beer.
机译：在本文中，研究了异α-酸在啤酒贮藏过程中陈旧风味的出现。迄今为止，啤酒最重要的质量问题是储存过程中的风味不稳定性，这可能是由多种反应引起的，特别是，异戊酸-异α-酸的降解至关重要。为了更好地了解啤酒的老化过程，首次在中试啤酒中研究了反式-α-酸相对于顺式-反式-酸的浓度特别高和低的情况下苦味酸的立体异构体的行为。 -异α-酸浓度。因此，需要纯反式或顺式异构体，并通过从商业异构啤酒花提取物中分离反式-α-酸作为（3-环糊精包合物）得到中试规模，从而允许向啤酒中定量添加真实啤酒样品中这些异α-酸的储存诱导降解与陈旧醛（特别是2-甲基丙醛，2-甲基丁醛和3-甲基丁醛）的增加之间的关系是研究的重点在用纯净的反式-α-酸苦味的啤酒中观察到反式-α-酸的相对浓度显着增加，这可能归因于部分转化，即反向异构化，尽管在老化过程中观察到反式降解，但这些苦味酸的分解导致挥发性羰基化合物的分解却次要重要，尽管醛-异-α-酸通过a-酸转变为cw-iso-a-酸。形成的作用过度老化与苦味模式无关，强调麦芽质量和酿造过程本身可能是影响啤酒风味不稳定性的最重要因素。

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  • 来源
    《Journal of the Institute of Brewing》 |2010年第4期|p.381-398|共18页
  • 作者

    Jessika De Clippeleer; Gert De Rouck; Luc De Cooman; Guido Aerts;

  • 作者单位

    KaHo St.-Lieven, Association K.U. Leuven, Department of Micro- bial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeder Desmetstraat 1, B-9000 Gent, Belgium;

    KaHo St.-Lieven, Association K.U. Leuven, Department of Micro- bial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeder Desmetstraat 1, B-9000 Gent, Belgium;

    KaHo St.-Lieven, Association K.U. Leuven, Department of Micro- bial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeder Desmetstraat 1, B-9000 Gent, Belgium;

    KaHo St.-Lieven, Association K.U. Leuven, Department of Micro- bial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeder Desmetstraat 1, B-9000 Gent, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    beer flavour stability; bitter acids degradation; hopping technology; staling aldehyde formation;

    机译：啤酒风味稳定;苦酸降解;跳频技术;醛的形成;

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