Release of Deuterated (E)-2-Nonenal during Beer Aging from Labeled Precursors Synthesized before Boiling

• Published in: Journal of agricultural and food chemistry Vol. 50; no. 26; pp. 7634 - 7638
• Main Authors: Liégeois, Catherine, Meurens, Nicolas, Badot, Camille, Collin, Sonia
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 18.12.2002
• Subjects: Aldehydes - metabolism; Beer - analysis; Beers; Biological and medical sciences; Deuterium; Fermentation; Fermented food industries; Food industries; Food Technology; Fundamental and applied biological sciences. Psychology; Hot Temperature; Lipoxygenase - metabolism; Oxygen - analysis; Taste; Time Factors; Oxygen; Radiolabelling; Enzyme; oxidation; Nonenal; Off-flavours; Flavor; Beer; Ripening; Alcoholic beverage; Mashing; Enzymatic activity; Quality; Beer wort; Oxidoreductases; aging; Lipoxygenase
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf020617v

Although lipid autoxidation in the boiling kettle is a key determinant of the cardboard flavor of aged beers, recent results show that mashing is another significant source of wort nonenal potential, the well-known indicator of how a beer will release (E)-2-nonenal during storage. Although unstable, deuterated (E)-2-nonenal nitrogen adducts created during mashing can in some cases partially persist in the pitching wort, to release deuterated (E)-2-nonenal during beer aging. In the experiment described here, the relative contributions of mashing and boiling were estimated at 30 and 70%, respectively. The presence of oxygen during mashing and, to a lesser extent, high lipoxygenase activity can intensify the stale cardboard flavor. Keywords: Flavor; beer; aging; oxidation; lipoxygenase