RT info:eu-repo/semantics/article
T1 Thermal deterioration of the trans-/cis-ratio of bittering agents of commercial beers
A1 Blanco Fuentes, Carlos Antonio
A1 Caballero Caballero, Isabel
A1 Buffa Dunat, Martín
K1 Beer
K1 Cerveza - Microbiología
K1 Bitterness (Taste)
K1 Almacenamiento
K1 Brewing
K1 3309 Tecnología de Los Alimentos
AB The use of reduced isomerised hop extracts to achieve both bitterness and light stability became very popular during the last decade. Changes during storage in four hop extracts and seven commercial lager beers are studied using HPLC and spectrophotometric techniques. The degradation of the iso-α-acids and tetrahydro iso-α-acids as a function of time is represented by the ratio, in percentage, of the sum of trans-isomer concentration to the sum of the cis-isomer concentration (T/C). The results provided conclusive evidence that the gradual decreased of bitterness intensity in beer was due to the degradation of iso-α-acids, notably to the instability of the trans-iso-α-acids. When the beers were stored for 14 days at 45◦C the decrease of the T/C average varied from 8.6 to 14.0%, except in lemon beer,in which case, T/C decreased 36.9%. The results allowed us to infer that in open storage and/or warm conditions the deterioration of beer was critical above 35◦C. On the other hand, the results showed that tetrahydro iso-α-acids remained unaltered.
PB Taylor & Francis
SN 1094-2912
YR 2011
FD 2011
LK https://uvadoc.uva.es/handle/10324/55529
UL https://uvadoc.uva.es/handle/10324/55529
LA eng
NO International Journal of Food Properties, 2011, Vol. 14, Nº. 6, págs. 1277-1285
NO Producción Científica
DS UVaDOC
RD 11-dic-2024