Contribution of carbonyl-bisulfite adducts to beer stability
| Autor: | Hirotaka Kaneda, Toshihiko Osawa, Masanobu Munekata, Shouhei Koshino, Shunro Kawakishi |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Food additive education Acetaldehyde Formaldehyde food and beverages General Chemistry Aldehyde Medicinal chemistry Adduct Bisulfite chemistry.chemical_compound food chemistry Sulfite Isohumulone behavior and behavior mechanisms Organic chemistry General Agricultural and Biological Sciences human activities |
| Zdroj: | Journal of Agricultural and Food Chemistry. 42:2428-2432 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf00047a012 |
| Popis: | The mechanism of bisulfite adduct contribution to stability of beer quality was studied. Formaldehyde- and acetaldehyde-bisulffite adducts had only a poor oxidation potential around 0.93 V, which is the oxidation potential of free sulfite so that they lost their reducing activity for iodine. However, they inhibited the chemiluminescence production of beer and Cypridina lucifern analog dependent luminescence in beer, indicating that they inhibit the free radical reactions in beer. The acetaldehyde-bisulfite adduct inhibited haze formation and flavor staling of beer during storage. Therefore, it could be thought that aldehyde-bisulfite adducts have a radical scavenging activity and protect the free radical chain reactions during beer storage, leading to the stability of beer quality |
| Databáze: | OpenAIRE |
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